To further clarify the nutritional value and processing characteristics of raw sweet potato whole flour, the composition and physicochemical properties of three types of raw and cooked sweet potato whole flours were systematically analyzed. The total starch content per 100 g dried samples of Jiheishu (JHS), Lingzishu (LZS), and Yanshu 25 (YS) was 56.82, 53.47, and 36.12 g, respectively, while the starch content of cooked whole flour was 5%~6% higher than that of raw whole flour. The protein content of the three cooked whole flours decreased by 3.27%, 2.12%, and 1.22%, respectively, compared with the raw whole flours. The total dietary fiber content per 100 g of JHS-raw, LZS-raw, and YS-raw was 9.31, 9.28, and 5.95 g, respectively, whereas the total dietary fiber content of JSH-cooked and LZS-cooked decreased by 2.88% and 2.72%, respectively. The particle size of cooked whole flours fluctuated within 26~44 μm, with irregular shapes due to heating, which altered their processing characteristics. Since the raw whole flours retained the natural crystal structure of starch, their solubility and swelling potential were lower than those of cooked whole flours. Hence, they exhibited good stability and storage resistance, with an extraction rate of crude glycoprotein of more than 1.3%, providing superior product value. This study demonstrated that raw whole flour better retained the natural characteristics of sweet potato, whereas cooked whole flour underwent denaturation, gelatinization and partial loss due to high temperature treatment. These findings provide a scientific basis for the application of sweet potato whole flour in the food industry and the optimization of processing technology.