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The popularity of purple sweet potato continues to increase from year to year. Natural sweetness, attractive color, and high antioxidant were alleged as the main allurement of its products. Unfortunately, there are some lacks on the nutritional properties of purple sweet potatoes, such as low in protein and lipid. This shortcoming could lead to a serious malnutrition problem if there is no nutritional complement from another source. In this condition, fortification could serve as a strategy that addressed to improve the nutritional value of sweet potato products. As a source of protein and several bioactive compounds, legumes are suitable to be a carrier on the fortification process. This study was aimed to determine the physicochemical characteristics of sweet potato flour fortified with legumes. This study used a completely randomized design with four variation treatments, i.e. without fortification as a control treatment, soybean fortification, mungbean fortification, and cowpea fortification. The data were analyzed using one-way ANOVA with a significance level at 5% and if there were a significant difference between treatments then it will continue with Duncan Multiple Range Test. The results showed that among other legumes, soybean is the most effective carrier on fortification of sweet potato flour. Purple sweet potato flours that were fortified with 10% soybean have the highest nutritional properties, specifically protein (8.65%), lipid (3.02%), and amylose (32.09%). Furthermore, the increasing of protein fraction due to fortification in purple sweet potato, not only reduced the carbohydrate fraction but also generated sweet potato flours becomes darker.