To explore the effect of sweet potato leaves powder addition on the characteristics of sweet potato leaves compound noodles， drying characteristics， cooking characteristics， solids dissolution rate， texture characteristics， sensory characteristics， color and microstructure were used as indicators， principal component analysis， fuzzy mathematical methods and other statistical methods were used for analysis. The results showed that with the increase of the addition amount of sweet potato leaves powder， the gluten structure porosity of the sweet potato leaves compound noodles became larger， the drying rate was accelerated， and the energy consumption was reduced to a certain extent. The comprehensive score of the texture of sweet potato leaves compound noodles decreased with the increase of sweet potato leaves powder， indicating that the dietary fiber in sweet potato leaves weakened the formation of gluten protein， which had a certain negative impact on the texture characteristics of composite noodles. When sweet potato leaves powder was added at 5%， the texture quality was the highest. Sweet potato leaves powder excessive addition increased the stripping rate and loss rate of the composite noodles， the pigmentation was dim， and the sweet potato leaf fragrance was too strong. When the sweet potato leaves powder was added at 5%， the composite noodles had the brightest color， the best palatability， and the highest comprehensive sensory score. This study provides a certain theoretical basis for the research and development of sweet potato leaves in the pasta products.