This study examined people's perceptions of classic crackers enhanced with sweet potato leaves. The sensory traits checked included appearance, aroma, taste, texture, and overall acceptability. The goal was to investigate how incorporating sweet potato leaves affects the quality of crackers, thereby developing new and authentic African snack options. The study used a quantitative experimental design. Fifty evaluators were carefully chosen from students, faculty, and the local community. Four different product treatments (A, B, C, and D) were made using a standard recipe and tested for sensory analysis. Evaluation tests followed an adapted version of the 9-point Hedonic Scale. Treatment A received the highest average scores for all traits: taste (M = 8.38), texture (M = 8.26), appearance (M = 8.22), and aroma (M = 8.16). It also had the best overall acceptability score of 8.26 and fell into the "very acceptable" category (7.51–8.50). Treatments C and D had slightly lower average scores but were still considered very acceptable by the participants. The research findings indicate that fortifying classic crackers with sweet potato leaves to enhance sensory appeal and consumer acceptability does not compromise product quality. The study recognizes the potential of the innovation for commercialization, community-based food entrepreneurship, and integration in research and laboratory instruction at West Visayas State University – Himamaylan Campus.