I have found several ways to store up my sweet potatoes this winter. Aside from the potato bin indoors, and the burlap bags in another cool/dark room, I am stocking them up in other recipes.
This is a Better Homes and Gardens canning recipe, but it is not boil canned. It goes in the freezer. Recipe is not online, but is in their magazine (Canning, preserving, freezing and drying) and book I believe.
Frozen Mashed Sweet Potatoes. I had been told by so many people "you can't freeze potatoes." I beg to differ. You can, but you bake and mash them first. I add nothing to them.
I have been very successful with this process (this works well with white potatoes as well). I bake the sweet potatoes, mash them, and freeze them on a baking sheet in 1/2 cup servings. I take them out, and place them in container or freezer bags and simply heat in the oven when needed for meals. I used foil the last time to line my sheets and the foil stuck to the potatoes. I used parchment paper this year, and it worked perfect.
Aside from enjoying these with a meal, I can also thaw them to use for sweet potato breads, muffins, and even brownies.
Also, freeze the white mashed potatoes (or red), in 1/2 cup servings. I utilize this for making rolls too vs. using "potato flakes" in the recipe I use.
And for the first time, I will wrap a few up in newspaper and attempt at growing my own slips without a root cellar/basement. I'll be storing them in the refrigerator or in a burlap bag of their own. According to my research, the larger the sweet potato, the longer it will keep in a cool/dark location.
As for storing white/red potatoes? Canning (pressure canning) has been the best option for me, along with freezing them mashed in single servings. The taste is much better than dehydrating.
You can pressure can sweet potatoes too, but I have yet to purchase a pressure canner. I borrowed one to can the white potatoes (to give it a try and check out one of the brands).
You can read my post on our experience canning the white potatoes: here.