Aldi had them last week for 29-cents a pound, so I stocked-up. Sweet potatoes require cool storage (55-60-degrees F), but a refrigerator is too cool for long storage.

For immediate use, I place them in a large paper bag with air-vents cut into the bag for air circulation, and store them in a dark, cool place in the basement for one - two months.

I'd suggest cooking/freezing them in slices and vacuum-sealing them with a FoodSaver. I also cook and mash them and spread a thin layer on fruit roll-up sheets and dehydrate them. As soon as they are set on the sheets enough to remove from the sheets, I put them on the dehydrator trays and continue to dry them until they are crisp dry. At that point I pulverize them into a powder and store it in a canning jar. To rehydrate them for "instant" mashed sweet potatoes, add enough hot water to make it the consistency you want.

-Grainlady

Here is a link that might be useful: freezing sweet potatoes

I grow sweet potatoes, and after curing them in my car, I store them on the floor of my cool pantry. I handle them with extreme care, and they usually last into early summer of the following year.

Love them, and it is the season for good prices. I'll buy a box and keep them on the cool garage storage shelf. We go through them pretty quick. Sliced really thin with a mandolin for chips and sliced in sticks for sweet potato fries.
It has been a tough fall for storage with the temps, extreme fluctuations. Rainy and damp Sunday, over 65 yesterday. Dropped to 35 overnight. Basement back room seems to hold a good 60 right now so i will consider trying that.

If they are properly cured (held at 75-80F for a week or two), I've kept them in a root cellar for 3 or 4 months. Some will sprout and some will get rotten, especially if they have nicks from being handled. I sort through periodically to get rid of any problems.

My Grandma used to wrap sweet potatoes and apples for keeping in newspaper so if one went bad it wouldn't affect others.

Annie