This study aimed to examine the effects of incorporating sweet potato flour at different concentrations on the physical and quality characteristics of gluten-free cakes, and develop new sweet potato-enriched broken rice cake formulations for celiac patients. Cakes were made from broken rice flour by completely replacing wheat flour with broken rice flour. Also,broken rice flour was replaced in cake treatments with sweet potato flour at rates of 10, 20 and 30%, respectively, for cake. The results showed that cake produced from 30% sweet potato flour had the highest values in ash, and fibre contents, but had lower caloric values compared with control (100%broken  rice flour) cake. Physical properties were significantly decreased by increasing the addition levels of sweet potatoes flour, and 30% replacement was the lowest one. Cake hardness decreased with increasing levels of sweet potatoes flour, and 30% sweet potato cake had the lowest values. The lightness of cake decreases significantly whereas, the yellowness of cake increased with increasing the proportion of sweet potato flour. The sweet potato cake was more acceptable than those made frombroken  rice flour only (control).The sensory evaluation results showed that sweet potatoes flour at 20% replacement is the most acceptable ones in cake treatments with reference to overall acceptability, colour and texture.