Physicochemical and sensory profile of Beauregard sweet potato beer

•Adding sweet potato to beer as an adjunct improve its functional properties.•Mashing time affects beer physicochemical properties and β-carotene content.•β-carotene showed higher content in finished beer proportional to Beauregard sweet potato amount.•Sweet potato beers showed higher contents of antioxidant molecules such as phenolic compounds, and β-carotene.•Sensory characteristics results were promising for sweet potato beers. Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to β-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds.