This study investigated the functional, nutritional, mineral, physical, and sensory properties of biscuits produced from wheat flour fortified with sweet potato (Ipomoea batatas) flour at 10, 20, 30, and 40% substitution levels, with 100% wheat flour as control. Increasing sweet potato inclusion significantly enhanced flour bulk density (0.56–0.73 g/cm³), swelling capacity (10.07–11.57%), water absorption (3.60–5.06%), oil absorption (1.07–1.67%), and gelatinization temperature (69.67–78.00 °C), while foaming capacity decreased (7.23–8.85%). Proximate analysis of the biscuits revealed reduced moisture (6.74–8.85%), protein (13.93 -18.70%), lipid (7.39–8.65%), and energy (380.89–390.04 kcal), but increased ash (1.47–3.23%), dietary fiber (2.83–4.21%), and carbohydrate (59.49–64.51%). Mineral content showed elevated phosphorus (250.13–320.85 mg/100 g) and calcium (39.75–52.52 mg/100 g), alongside reduced iron (2.99–4.90 mg/100 g) and zinc (1.83–3.10 mg/100 g). Physically, biscuit weight remained similar (9.08–9.50 g), whereas height (0.58–1.00 cm) and spread ratio (0.77–1.07) declined and length (3.35–3.50 cm) slightly increased with higher sweet potato levels. Sensory evaluation indicated that biscuits with 10–20% sweet potato flour maintained desirable taste, texture, and overall acceptability. Overall, moderate fortification of wheat flour with 10–20% sweet potato flour improved the nutritional and functional quality of biscuits while preserving consumer acceptability, offering a viable strategy for developing nutritionally enriched bakery products.