The kinetic modelling of thin layer drying is performed with various agricultural products such as seeds, grains, fruits and some plant species with economic importance. Sweet Potato (Ipomoea batatas L) is a widely consumed, and its industrialization is on the increase. The thin layer drying kinetics of sweet potato were experimentally investigated in a convective hot air dryer. Comparison was made between the experimental and model predicted moisture ratio by nonlinear regression analysis. Furthermore, the effect of drying temperature and slice thickness on the selected model constants was evaluated. From the experimental data obtained, it was observed that moisture ratio of the potato sample was directly proportional to the mass of the sample while the time of drying was inversely proportional and these two parameters (mass and time) were used to develop a mathematical model for the thin layer drying of sweet potatoes using a convective hot air dryer. The mathematical model developed was validated. The experimental data fitted the developed mathematical model and gave the Sum of Squares (SSE) value of 0.0001296 and coefficient of determination (R 2 ) as unity. The parameters obtained from the kinetic modelling of the selected models studied could be used in designing low cost dryers for optimum drying conditions.