Sweet potatoes can be frozen. They should be cured for at least one week and cooked prior to freezing.
Medium to large sweet potatoes with firm flesh and a deep orange color are best, and curing should be done in a dry environment at 50 to 65 degrees Fahrenheit. Refrigeration is not needed and can be damaging to the texture and taste of the sweet potatoes.
The potatoes should rest after cooking until they are completely cool and then peeled. The next step is to mash, slice or cut them in half. Packing them in airtight plastic bags or containers is best for freezer storage.