Purpose: To develop the purple sweet potato (SP) muk that was supplemented with resistant starch (RS), muks made from SP starches and cooked purple SP powders with cross-linked RS (RS4) were investigated to optimize the proper ingredients and quality properties. Methods: Three different concentrations of SP starches (8, 9, 10%), cooked purple SP powders (0, 1, 2%), and RS4 (0, 1, 2%) were used by response surface methodology. Results: The RS contents of SP muks with adding 1~2% of RS4 ranged from 7.73 to 18.83% (p<0.05). RS4 addition changed appearance of SP muk from transparent to opaque. The stability of SP muk improved with increasing the amount of cooked SP powder. The texture properties and color values of the fresh and reheated muks with cooked SP powder and RS4 showed similar values. Conclusion: From the above results, the optimal ratios of ingredients were 8.4356% of SP starch, 1.3426% of cooked purple SP powder, and 1.8788% of RS4. The results suggest that the purple SP muk which is suitable for consumers preference, should benefit health functionality.