Purple sweet potatoes are tubers that can be used as an ingredient to replace wheat flour.  Its nutritional content is superior to wheat flour. Sweet potato flour as one of the basic ingredients makes steamed sponges. This study aims to determine the effect of substitution of purple sweet potato flour (Ipomoea batatas) on organoleptic test and nutritional content of steamed sponge cake. The design used was a complete randomized design using 5 treatments with a ratio of wheat flour: purple sweet potato flour consisting of P0 (100%: 0%), P1 (95%: 5%), P2 (85%: 15%), P3 (75%: 25%), P4 (65%: 35%). Data analysis used ANOVA (Analysis of Variance) and continued with the DMRT (Duncans Multiple Range Test) test at a 95% confidence level if F count was greater than F table. The results showed that the panelists liked steamed sponge cake in P4 treatment (65% wheat flour: 35% purple sweet potato flour) with a preference score for color 4,17 (Like), aroma 4,03 (Like), texture 4,13 (Like) and taste of 4,13 (Like). The nutritional value of the selected steamed sponge cake products includes water content (35,60%), ash (2,38%), protein (6,60%), fat (1,10%), fiber (3,25%) and carbohydrate content (53,46%).