Drying of orange-fleshed sweet potato was evaluated under African rural conditions. Three locally built dryers (open-air sun, tunnel and shade) were tested using Resisto and MGCL01 varieties in Mozambique. Total carotenoid losses were low in all dryers being 9.2% on average. After drying, sweet potato chips were stored in a traditional way (jute bags inside a mud house). Chip size (thin, thick chip or slice) had a significant effect on drying (P < 0.05) but not on storage and variety had an effect on both. Total carotenoid losses during storage were much higher being 83.7% on average, after 4 months, with main individual carotenoids fitting a first-order kinetics degradation. Globally, carotenoid losses on-farm or on-research station were of similar level.