The present study was carried out to evaluate the replacement of 10, 20 and 30% of wheat flour (72% extract) in the same percentage of  sweet potato flour to produce pan bread. The results showed that: -   Bread produced from the addition of sweet potato flour lead to a decrease in the percentage of moisture and protein, where the results were 22.74%, 11.6%, respectively in the sample Control .And became 22.01%, 9.60%, respectively, in bread produced from the addition of 30% potato flour. -   Increased in crude fiber , ash and fat were 2.07%, 2.40% and 3.58%, respectively in the sample Control. Became 2.77%, 3.36% and 5.20% respectively in the bread produced from the addition of 30% sweet potato flour. -   It was also found during the study that 10% of the sweet e potato flour is the best ratios for the production of baked good in terms of Rheological and Sensory characteristics of the product, despite the decline for a sample Control.