Milk permeate beverage fortified with sweet potato paste was studied to get use of the constituents of both of the milk permeate and sweet potato paste. Sweet potato paste contains  17.89%  total solids, 15.93% carbohydrate and 2.95% total dietary fibers, 1.2% proteins, 0.63% ashes and 0.13% lipids, as well as several vitamins and minerals. The milk permeate was mixed at three different levels with sweet potato paste, which were 2, 3 and 4%  of potato paste. The resultant beverages and the control (100% milk permeate) were assessed for chemical and organoleptic evaluation when  fresh and during refrigerating  storage at 6± 1 ˚C for three weeks.  Analysis were carried out after preparation as well during refrigerating storage.  Results indicated that fortifying milk  permeate with sweet potato paste were more effective in increasing total solids, protein, ash, fiber and total carbohydrates, viscosity,  vitamins (vitamin A and folate) and minerals contents( K, Mg, zinc, Fe, P and Ca). Sensory properties of beverages were very well accepted with sweet potato paste fortification. Results were successfully achieved in respect of economically viable aspect.