Sensory analysis is a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. Pounded yam is a glutinous dough made by peeling, boiling, pounding and kneading of yam tubers. Standard Operation procedure (SOP) is important for sensory evaluation of pounded yam to minimize variation and produce consistent result as much as possible during the step- by- step preparation and subsequent sensory analysis. The objective of this SOP was to develop and establish a sensory profile for pounded yam prepared from species or varieties of yam tubers using trained panellists. Pounded yam was prepared by means of a mechanical yam pounder. Descriptive sensory evaluation method that was employed involved the use of extensively trained panellists and food descriptors from local foods which were used to exemplify or describe the intensity of sensory attributes in pounded yam. The trained panellists identified colour (appearance) smoothness, mouldability, stretchability, hardness, stickiness and cohesiveness (which are textural attributes) as important sensory characteristics in pounded yam. Standard rating scales were developed from the local food descriptors; these were used to evaluate the intensity of these sensory characteristics in pounded yam. This SOP thus provides step-by step objective evaluation of these sensory characteristics in pounded yam.