Abstract: Wowotou is a common noodle product in daily life. Traditional wowotou has drawbacks such as a hard taste and easy to fall off residue. In order to solve these problems, milk was added to the traditional formula of sweet potato flour, which uses sweet potato whole powder and flour as raw materials, and replaces some of the water in the formula with milk to make sweet potato whole powder wowotou. Through sensory evaluation and texture characteristic detection, the process and formula were optimized through orthogonal experiments on the basis of single factor experiments,and the quality of milk sweet potato whole powder wowotou was comprehensively evaluated. The results showed that the optimal production process conditions for milk sweet potato whole powder wowotou wereas follows: 125 g of sweet potato whole flour, 125 g of wheat flour, 150 g of water, 2 g of yeast, 98 g of milk, 15 g of white sugar, and a fermentation time of 40 minutes. The sensory score of the milk sweet potato whole powder wowotou made under these conditions is 91.3 points, and it has a soft texture, moderate elasticity, and the best quality. The development of milk sweet potato whole powder wowotou improves the quality of wowotou and enriches the variety of wowotou.