This study assessed dried vegetables derived from sweet potato petioles to promote the use of typically discarded aerial parts. The length (18.25 to 35.00 cm) and thickness (4.59 to 6.66 mm) of the petioles varied by variety, with ‘Hophungmi’ and ‘Tongchaeru’ showing promise for dried vegetable processing due to their longer and thicker petioles. In terms of color, ‘Hophungmi’ and ‘Shinmi’ exhibited high lightness, ‘Tongchaeru’ and ‘Hayangmi’ displayed strong redness, and ‘Pungwonmi’ had high yellowness. Rehydration rates and hardness increased over the harvest period, with ‘Pungwonmi’ and ‘Tongchaeru’ demonstrating excellent rehydration capacity. Additionally, ‘Hayangmi,’ ‘Shinmi,’ ‘Tongchaeru,’ and ‘Hophungmi’ maintained lower hardness levels, appealing to consumers who prefer a softer texture. Notably, the substantial polyphenol content (10.70 to 16.20 mg GAE/g) and flavonoid content (4.79 to 8.11 mg CE/g), along with antioxidant activity (DPPH: 1.11 to 2.14 mg, ABTS: 5.51 to 7.78 mg TE/g), indicate their potential as antioxidant-rich functional foods. This research supports the development of dried vegetable products tailored to consumer preferences.