This study aimed to assess the shelf life of Yacon (Smallathus sonchifolius) syrup in terms of physical properties (taste, color, texture, odor), chemical property (pH) and microbial growth. Monitoring of he physical properties were done with the following time intervals: Freshly prepared, after 3 days and after 1 week, chemical properties was observed at the same time intervals, but with an addition of after 10 days. Microbial growth was checked daily up to 12th day. Sensory evaluation was conducted and participated by 30 syrup makers of Cadiz City, Negros Occidental. ANOVA and LSD was the statistical tool used in analyzing and interpreting the data. Results showed that there was no significant difference for taste, color, odor , texture and for the over all opinion. The pH was found to be constant as neutral. Findings also showed that the shelf life of the Yacon syrup is 9 days.