Prawn crackers produced for cassava starch (CAS), pink (PPS) and orange (OPS) fleshed sweet potato were investigated. Nine samples were produced using varying proportions (100%, 90:10%, and 80:20%) of prawn and starch. Prawn crackers were formulated by mixing, steaming and refrigeration, sliced into small pieces and then dried in an oven at 40 0 C. The sliced, dried products were then stored for one month and analyzed in a week interval. This study analyzed some selected functional properties (water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), swelling capacity (SC), particle size distribution (