In order to study the dynamic changes of the main quality in the processing stages of dried sweet potato， fresh Xushu 48 was used as the raw material to make dried sweet potato through saccharification， washing， steaming， peeling， cutting， drying， trimming， packaging， and refrigeration. The main component content， antioxidant activity， color and texture characteristics were detected in samples from 5 representative processing stages. Furthermore， combining low-field nuclear magnetic resonance and magnetic resonance imaging， the lateral relaxation time and pseudo-color images were used to elucidate the water migration in dried sweet potato during processing stages. The results showed that after variable-temperature saccharification， steaming and drying， the sucrose content in the samples reached 60.99， 70.39 mg/g and 88.31 mg/g， the fructose content reached 34.93， 38.32 mg/g and 46.50 mg/g， and the glucose content reached 30.11， 43.91 mg/g and 52.83 mg/g， respectively. The maltose content accumulated significantly after steaming and drying， reaching 211.97 mg/g and 315.80 mg/g， respectively. The water migration test showed that during the drying stage， the moisture content decreased significantly(P<0.05). Free water disappeared completely and transformed into immobile water and bound water. The phenomenon of melting peak was observed. The antioxidant activity of dried sweet potato significantly increased (P<0.05)， along with the total polyphenols and flavonoids contents during processing stages. In the steaming and drying stages， the a values reached 21.08 and 29.05， and the b values reached 40.49 and 43.29， resulting in an orange-red dried sweet potato product. The texture characteristics of dried sweet potato were noticeably altered after the steaming， drying and refrigeration stages. The structure became more compact， soft and flexible. This study on the changes in the main quality attributes during the dried sweet potato processing stages provides technical support for the innovation of processing technology， quality control， and industrialization of dried sweet potato production.