Curing sweet potatoes

I've been looking online and a lot of what I read about curing sweet potatoes states about a week of 85°F and high humidity followed by about six weeks of much cooler 60°F-ish temperatures. What if I skip the warm part and just put them in my basement for two months. Has anyone had success with just leaving sweet potatoes in whatever ambient temperatures they have to cure?

Sweet potatos don't like to grow for me. However, I buy them from a roadside seller. These come with thier own clay still attached. I just put them in a milk crate and clean them as it is time to use them. No temperature contortions needed.

By the time I harvest sweet potatoes, those warm temps they recommend are long gone. So, I just brush off as much dirt as possible and spread them out to dry/cure for several days. Then, I put them in a basket in my unheated pantry. They keep all winter that way.

I breed sweet potatoes from true seed and in the interest of allowing the maximum number of seeds to mature I too have have always left them almost until frost to harvest. Then I store them in the spare room upstairs. They keep fine but I have always wondered if they really do get sweeter with a proper warm period to cure so this year I harvested earlier and cured them outside in a cold frame, closing it up at night. I can't tell much difference, seems like they are good either way.

I suspect that the curing is really more about just allowing time in a condition that allows all the cut or broken ends and any nicks or scratches in the skin to properly dry up and scab over. Seems to me though that really happens in just a couple of days in open air. I don't really have enough experience with the curing process to say for sure if taste is effected and I'll find out this year if it effects the length of storage but they store just fine for over a year anyway. We still have a few from last years harvest.

Like a lot of things the "proper" way may apply mostly to commercial production. You wouldn't want an uncured broken one buried in a 1000 Lb. container and setting in a warehouse for months.

I thought I'd post an update.

Last fall I just put my sweet potatoes in the basement and they've been down there for 3+ months now curing. I cooked one for supper tonight and it's delicious. It appears to me that a short duration warm temperature step before long term cool temperature for curing sweet potatoes isn't necessary. I reckon that letting sweet potatoes sit at whatever ambient temperature is available will yield successful curing.

There are sweet potatoes and there are yams. Yams are sweeter and are often called "Asian sweet potatoes". The kind I love best has a deep garnet skin and white flesh.
I don't care much for the orange type that we eat around Thanksgiving. There is also a Murasaki sweet potato/yam that has a purple inside. That  one is great for desserts and pies. One thing that I have trouble with, in zone 4 WI is curing them properly. This guy seems to have found a great way to do that with a heat mat with a thermostat and a half gallon of water inside of a large transparent container. Put the whole thing on a carpeted floor: the heat is more efficient. I'll let him show you in this video:
https://youtu.be/_hPl5MPgNwM
I've always had trouble otherwise, but this sounds like something that is very do-able. I already have the heating mat to stat some seeds, so I'm set. He also speak about the cold treatment. Here, In Wisconsin zone 4b it gets too cold in my insulated garage. It stays pretty much around 40-42 F all winter if we are careful to keep the garage doors open only as long as we need to. In March, I still have a number of them to get good slips on. If you want to try and grow your own, this is also a good video. You will note that his bed is on top of a good quality weed barrier, as sweet potatoes really like to roam, although the garnet tends to keep their production right under mamma. and yes, put on some gloves so you can uproot them by hand, without breaking or injuring too many. It is very rewarding, like a big Christmas present.
Just like Jerusalem Artichokes the tuber grows until it meets a barrier. Then the energy tries to push forward but if it is impeded, it swells nicely. If your soil is light enough, you might want to grow them in half barrels, where they have nowhere to go. That also makes harvest a whole lot easier!
Happy growing!