Abstract: In this study, sweet potato, honey and yogurt were applied as the main raw materials to prepare jelly,and the formula was optimized by Box-Behnken design and response surface methodology on the basis of singlefactor experiments. Based on the indicators of texture analysis and sensory evaluation, the optimal formula of this jelly was determined as follows: sweet potato slurry addition of 11%, yoghurt addition of 28%, carrageenan addition of 0.60%, sugar addition of 3%, honey addition of 1% and citric acid addition of 0.10%. The sensory score and hardness of final product reached to 92.80 ±1.05 points and（232.34 ±1.21） g, respectively, under these conditions. Jelly product showed milky white and yellowish color, uniform texture, delicate and smooth taste, and yoghurt, sweet potato and honey flavors.