In order to increase the usefulness and efficiency of saba flour and camote flour in food systems, these were used in the formulation of polvoron. Five treatments for each were utilized, varying the proportions of saba flour (or camote) with that of all-purpose flour. The polvoron formulations were subjected to sensory analysis. For both the saba and camote, Treatment C (50:50) showed least significant difference from Treatment A (100% All-purpose flour). These treatments were then subjected to proximate composition analysis. For the saba formulation, Treatments A and C contained almost the same amount of moisture, crude fat, and crude fiber but differ significantly in ash, crude protein, and total carbohydrates. The camote Treatments A and C contained almost the same amount of crude fat, protein and total carbohydrates but differed significantly in moisture, crude fat, and crude fiber ash. Texture analysis was also performed to determine relative breaking strengths of the polvoron formulations. Treatment C for the saba formulation and Treatment B (25 camote: 75 all-purpose flour) for the camote formulation have the highest breaking strengths next to Treatments A. Saba flour can be substituted to all-purpose flour upto 50% while camote flour can substitute all-purpose flour at 52-50%.