Sweet potato is a good source of macronutrients like carbohydrates and proteins, has beneficial effects on human health such as improves the immunity and reduces the susceptibility of body to various ailments like cancer and muscular degenerations. Being perishable commodity sweet potato has short shelf life, so it should be converted into suitable product by incorporating into different products suitable for longer period. The basic aim of this research was to prepare sweet potato supplemented breads with best suitable physico-chemical and microbial properties. For this seventeen sweet potato supplemented breads, with and without dough enhancers (DE) were studied after 0, 1, 2, 3 and 4 days interval. The parameters under observation were chemical analysis of wheat and sweet potato flour, proximate composition of prepared breads, physical parameters and microbial assessment. All breads were significantly (P≤0.05) lighter in color at the last day of storage, while those containing 15% SPF with DE had the highest loaf volumes besides the control. Regarding rheological properties water absorption increased while dough stability and dough development time decreased with the increase of sweet potato flour. Prepared breads decreased in terms of mold with maximum in T0 (2.2733×102) & minimum in T7 while total plate count with maximum of T0 (2.443×102) and the lowest values T7 (2.1433×102) with the increase of sweet potato flour and increase of storage interval. Sweet potato flour supplemented breads have acceptable limits up to 60 % in the presence of dough enhancer and 30 % without dough enhancer.