The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.