Within this study， the phenotypic variations of the quality-related traits were investigated using 62 sweetpotato germplasm resources， which were collected under the frame of the Third National Crop Germplasm Resourses Investigation&Collection Action in Zhejiang province from 2017 to 2019. These traits include the contents of dry matter， carotene and soluble sugars in raw and cooked roots， and taste， followed by statistical analysis using the principal components and systematic cluster analysis. The results showed that 24 accessions were found with high dry matter content， five with carotene content over 5 mg/100 g · FW， seven with soluble sugar content in raw root exceeding that of elite fruit sweetpotato variety Liushiri， and six with maltose content in cooked root exceeding that of mini-sweetpotato variety Xinxiang. Soluble sugars including fructose， glucose， sucrose and maltose were detected in both raw and cooked roots. Especially in raw root， the sucrose was found to be highest， with an average content of 27 mg/g·FW， accounting for 47.49% of the soluble sugar. Relatively， the maltose was the most abundant in cooked roots， and highly associated to the soluble sugar （ r=0.925） . The contents of soluble sugar， reducing sugar and carotene in cooked roots were positively correlated with taste（ P<0.01）， while soluble sugar content in raw root was positively correlated with taste （ P<0.05） . The principal components F1， F2， F3 and F4 were related to edible quality， processing performance of starch and fried chip and sucrose content respectively， which contributed to 94.15% of the variable information of sweetpotato quality. System clustering showed that the quality types of the test germplasm could be divided into three major categories（Ⅰ， Ⅱ ，Ⅲ）， represented by six sub-categories（Ⅰ -1，Ⅰ-2， Ⅱ -1， Ⅱ -2，Ⅲ -1 andⅢ -2） . These accessions， considering the end-use， were categorized： starch type（ 23 accessions）， food and feed dual-use type （ 19）， high quality edible type（ 16）， fried chip type（ 4） . Collectively， the sweetpotato germplasm resources from Zhejiang province were found with an over-representation regarding the starch and food/feed dual-use types， and these germplasms provided a basis in breeding for elite varieties， used for stable food， starch production， whole powder， baked sweetpotato， fried chip， etc.