The experiment was conducted to study the effect of osmotic agent on quality of yacon slices at 50 Degree Celsius for 24 h. Yacon containing 80% moisture content was cut into slices of approximately 2 cm diameter and 1.5 cm thickness and 4.52 g average weight were used for osmotic dehydration. The osmotic agents used were honey and sucrose solutions of 60 Bx.