Abstract:As a safe food for patients with dysphagia, texture-modified food has the characteristics such as soft texture and safe swallowing, and meets the nutritional needs of patients. Different countries have different classifications of foods for dysphagia, and most of them focus on the texture properties of the food itself. In recent years, the dietary safety of patients with dysphagia has received much attention, and research on the development of foods for dysphagia has gradually increased. Sweet potato puree a pureed food made from fresh sweet potatoes through a series of processing, and retains the majority of the nutrients in sweet potatoes, and has the characteristics such as softness and high contents of nutrients, thereby being considered as a high-quality raw material for texture modified foods suitable for patients with dysphagia. However, the texture properties of sweet potato puree are influenced by various factors, such as raw materials for processing, processing techniques, and storage conditions, which limit the application of sweet potato puree as a food for dysphagia in the food field. This article review the classification of texture-modified foods, the processing of sweet potato puree, and the research on the texture properties of sweet potato puree, aiming to provide a theoretical basis for the development and application of sweet potato puree products suitable for patients with dysphagia.