Abstract: At present, the sweet potato varieties in China have the problems of narrow genetic basis and insufficient genetic diversity, and there are few specialized varieties with high quality, high yield and disease resistance that meet the market demand in production. In order to broaden the genetic foundation for breeding, there was an urgent need for the identification, evaluation, and innovation of specific germplasm resources. The identification of phenotypic traits in sweet potato germplasm resources was based on the "Descriptive Specification and Data Standards for Sweet Potato Germplasm Resources". From the budding stage to the end of the growth period, 16 sweet potato germplasm resources were evaluated and assessed for their agronomic traits, tuber characteristics, yield, internal quality, taste, disease resistance, and combining ability. The results showed that among the 16 sweetpotato germplasm resources, seven high-yielding germplasms (Longshu No.9, Pushu No.6 and Yanshu No.5, Jishu 26, Hongjinshu No.3, Longshu 601, and Longshu No.24) were identified. Through the identification of disease resistance, three germplasms (Longshu No.9, Pushu No.6 and Yanshu No.5) with high resistance to Fusarium wilt were screened out, but none of the tested germplasms were resistant to bacterial wilt. Four germplasms including Pushu 32, Guangshu 87, Longshu 24, and Jishu 26 were selected as the core parents for high-quality edible sweetpotato. The taste score of the 16 sweet potato germplasm resources showed a highly significant positive correlation with drying rate and a significant positive correlation with starch content, but no significant correlation with soluble sugar content. In breeding practice, it was recommended to strengthen the evaluation of steamed and boiled eating quality starting from the low-generation materials. For the future assessment of sweetness, the research on the sugar composition of steamed storage roots should be intensified to accelerate the development of breakthrough varieties with superior quality.