This study was conducted to find an alternative ingredient for use as a binder in comminuted sausages. Sweet potato starch (SPS) was used to formulate products at three levels of inclusion (2%, 4% and 6% of minced meat) and compared with products formulated with polyphosphates (5g/kg meat) as binder, to determine the storability and sensory characteristics of the products. The single factor design was used in this study. Each treatment contained 3kg meat (2kg pork and 1kg beef). The products were formulated in duplicates, vacuum sealed in transparent polythene bags and refrigerated at 2°C for laboratory and sensory analyses. The results indicated that SPS up to 4% inclusion had no significant effect on cooking loss, meat flavour intensity, flavour liking and overall acceptability of the products. The 6% level of SPS inclusion however, significantly minimized the meat flavour intensity, flavour liking, overall acceptability and also increased cooking losses in the products. The use of SPS minimized the rate of lipid per-oxidation, but had no effect on the microbial quality of the products. It was cheaper using SPS up to 4% inclusion (US$55.12 or GH¢ 83.00) than polyphosphates (US$83.00 or GH¢125.00). SPS could be used up to 4% inclusion in meat products, to minimize formulation costs and consumers‟ worry over the excessive use of chemical ingredients in meat products.