The physicochemical properties of starches from dry(Suwon 147) and moist type (Hwangmi) sweet potato were investigated and molecular structural properties of their amylopectins were also studied by gel chromatography. Suwon 147 starch had lower swelling power and higher gelatinization temperature than Hwangmi starch. β-Amylolysis limit (%) of Suwon 147 and Hwangni amylopectin were 57.6% and 57.0%, respectively. Average unit chain length of amylopectins were 24.8 glucose units for Suwon 147 and 21.9 for Hwangmi. The elution profiles by Sephadex G-50 after debranched amylopectins of the two starches were similar but DPs of each peak were different.