Edible or sweet cassava (i.e., with cyanide content ≤ 100 mg/kg, hereinafter referred to us as sweet cassava) is a staple food and source of energy in the feed industry and for the starch and ethanol industries. To expand the industrial uses of cassava, an increased emphasis in the search for value-added traits is urged and has not been reported. In this regard, the current study aimed to investigate the Physico-chemical and pasting properties of 40 sweet cassava accessions from the Brazilian germplasm bank. The study prompts us to conclude that there is a large genetic variability among the 40 genotypes. Genotype A0-109 presented higher starch content (61.74%) and the AO-53 higher amylose content (21.65%). Genotypes 82 and A0-79 showed higher and lower swelling power respectively. In general, the typical type “A” of starch crystallinity was observed and higher starch cristallinity for genotype 54 and the lower for genotype 9. Starch from genotype AO-89 need higher pasting temperature. A large proportion of the genotypic variance contained in the phenotypic variance was obtained for pasting temperature (94%), peak viscosity (90%), breakdown, Final viscosity (88%) and amylose content (86%). Genetic advance was higher for amylose content (25.61%) and swelling power (23.98%). Generally, genotypic correlation coefficients were greater than phenotypic. This indicates that the genotypic component of variation was the major contributor to total variation in the studied traits. Genotypes with higher swelling power are suitable for use as thickeners and binding agents for food and non-food use. Those with lower setback are desirable as gelling agents in refrigerated and frozen food products, for in natura consumption or semi-processed products and can be prospected.