I got so curious about all this that I did some google searches myself and read several articles that suggest just what @zendog and @MikeC said they read. So I completely understand why you might want to try and cure sweet potatoes in hot, humid places. I sure don’t want to put myself up against those articles, but I sure don’t get it…AT ALL. I can accept that curing might make them a little sweeter based on the science involved (converting starch to sugar) but even that claim is suspicious to me. One article in Mother Earth magazine says “If you taste an uncured sweet potato you will be very disappointed as they will taste very starchy and not at all sweet”. Well, I know 100% that just isn’t true. Perhaps a brix meter would show them to be a little less sweet until cured, but I’ve never been able to taste the difference. I urge you, zendog, to test this yourself. Toss one of your small ones in the oven now and do it again in a couple weeks and decide for yourself. And also whether you think the one you do now taste “really starchy and not at all sweet”. I say BS!!! And while I tend to think all these articles can’t be wrong and that perhaps a hot (85 degree) and humid environment will cure sweet potatoes well, I can absolutely 100% tell you after 30 years of doing it by putting them in a spare room at around 70 degrees and spread out on paper and well ventilated will also cure them so well that they will last a year or more.
Anyway, the whole thing has left me a bit bewildered. but since I know my way worked for 3 generations of my family including almost perfectly for me for 30 years, I am not changing. Good luck! Sorry if I added to your confusion by challenging what you’ve read. But if you’ve got sprouts and I don’t, I tend to think my system is better (hope that doesn’t sound egotistical!) Good luck. Let us know if you do any testing.