Purple sweet-potato has high nutritional value and is good for health, but our market is short of its products. To meet consumers' need for health foods, this study planed to develop one kind of purple sweet-potato bread. In the present study, with sensory evaluation and bread specific volume as the evaluation indexes, the orthogonal designs on purple sweet-potato bread ingredients and process conditions were optimized. The best ingredients were as follows :purple flour 10%, yeast 1.8%, bread improver 0.4%, and butter 12%, and the optimum conditions were as follows:dough mixing time 17min, relaxation time 40min, baking temperature 180℃, and baking time 5.0min. Finally, the proven test proved that the sensory score and the specific volume of the bread were 58.7 and 4.17cm³/g using the optimized ingredients and process conditions. Compared with ordinary bread, purple sweet-potato bread has unique flavor,pleasing color, and more nutrients.