In order to further study the effect of heat moisture treatment on the edible quality of sweet potato vermicelli， on the basis of previous research， the breakage rate (BR)， resistance to extension (RTE) and digestibility of vermicelli [rapid digestible starch (RDS)， slowly digestible starch (SDS)， and resistant starch (RS)] content were used as the quality evaluation indicators of vermicelli. The single factor test and the Box-Behnken test design model in the response surface method were used to optimize the heat moisture treatment conditions of sweet potato starch. The results showed that the water content of starch and the time of heat moisture treatment had an extremely significant effect on the quality of sweet potato vermicelli (P＜0.01)， and the temperature of heat moisture treatment had a significant effect on the quality of sweet potato vermicelli (P＜0.05). The best heat moisture treatment conditions were temperature 95 ℃， water content of starch 26%， time 1 h. Under these conditions， the BR of the sweet potato vermicelli was 3.33%， the RTE was 162.25 g， the dry basis RDS was 25.83%， the SDS was 27.07%， and the RS was 45.38%. Compared to the original sweet potato starch vermicelli， the BR， RDS and SDS of the optimal conditions heat moisture treatment sweet potato starch vermicelli were respectively reduced by 33.33%， 29.94% and 31.78%， the RTE and RS respectively increased by 60.27% and 108.84%. The replicated stable results proved that the conditions were reasonable and feasible， and the research results provided a theoretical basis for improving the taste and nutritional value of sweet potato vermicelli by heat moisture treatment.