Boiled yam key quality attributes stand for crumbly, easy to break, and sweet taste. This study assessed the acceptance thresholds of these quality attributes. Overall liking was associated to sweet taste, crumbliness and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam from cultivars. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbliness and sweet taste on a 10 cm unstructured line scale, respectively), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds. The acceptable thresholds of sensory attributes for boiled yam assessed through the instrumental measurements are promising for yam breeders.