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Sweet potato is a common tuber found in Indonesia, however its usage is still lower than cassava or corn. Whereas, it is rich for starch that can be used for many industrial application, although it has many drawbacks such as its low solubility and stability. Pregelatinization can be used to overcome those drawbacks and increase its industrial value. The swelling power (SP), solubility (S), and water binding capacity (WBC) of pregelatinized white sweet potato starch were analyzed. The starch was obtained by precipitating the suspension of sweet potato slurry, drained, milled, and sieved. The starch then pregelatinized with different temperature at 35, 40, 45, 50, 55, 60oC. The swelling power and solubility of sweet potato starch ranged from 16.26-30.30 g/g and 1.58-26.39 %, respectively. Moreover, the WBC obtained are 76.07-232.37 %. Pregelatinized sweet potato starch showed a higher SP, S, and WBC as the increasing of temperature until some point. The variation obtained in the starches- properties was important for some industrial requirements.