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The physical, chemical and sensorial characteristics of Chinese bun prepared from purple and orange-fleshed sweet potato paste were studied in terms of supporting local food diversification. The promising genotypes used were MSU 10003-07 (purple) and MSU 14014-84 (orange). The steamed tubers from both genotypes were analyzed physically and chemically (including anthocyanin and beta-carotene contents) then processed into Chinese bun with the level use of sweet potato paste 0% (100% wheat flour), 10%, 20% , 30% and 40%. The results showed that the proportion of sweet potato paste significantly affected the moisture content, color, hardness, porosity, volume development, and yield of Chinese bun. Based on physical, chemical and sensory analysis, the use of 30% purple and orange-fleshed sweet potato paste was preferred by panelists and had better quality than other levels. Using the selling price of IDR 3,000 per unit, the use of 30% purple and orange-fleshed sweet potato paste showed a slightly higher profit margin compared to 0% sweet potato paste. The production of Chinese bun from sweet potato was financially feasible to be applied further indicated by the value of B/C ratio which was more than 1 (B/C ratio 1.8). BEP price for Chinese bun from sweet potato production was IDR 3,828,269 with BEP unit was 1,276. This suggests that sweet potato is promising and feasible for Chinese bun production, thus needs to be promoted for its health benefits.