In this study, different sugar alcohols (maltitol, erythritol, xylitol, sorbitol) were added to make low sugar orange sweet potato puree. The effects of different sugar alcohols on rheological properties, storage color, β-carotene content and digestive properties of orange sweet potato puree were investigated. The results showed that all samples were pseudoplastic fluid. After Power-law model fitting, maltitol and erythritol significantly reduced the viscosity of sweet potato puree (P<0.05), and the system was more uniform than that of the blank group. During sterilization and storage, sugar alcohols can effectively reduce the loss of β-carotene and thus stabilize the color (color difference ΔE<4). After 21 days of storage, β-carotene content of maltitol group was 504.66 mg/kg, which was 35.5% higher than that of blank group, and corresponding antioxidant activity (clearance rate of DPPH· and ABTS+·) was also increased. After digestion in vitro, the release of β-carotene in sweet potato puree with maltitol and sorbitol were higher than 85%. In conclusion, maltitol is the optimal choice for developing low-sugar sweet potato puree.