During harvest, Cilembu sweet potatoes are at risk of damage. Improper harvesting process will injure sweet potatoes. In addition, incautious transportation process can make the yams scratched and bumped. These can decrease the quality of Cilembu sweet potatoes. This study aims to determine the effect of curing and storage temperature on the quality of Cilembu sweet potato varieties and determine a better treatment to improve the quality of Cilembu sweet potato varieties. This research was conducted in the post-harvest lab of University Muhammadiyah Yogyakarta, from September to October 2017. The study was arranged in a Completely Randomized Design (RAL) with a single factor. The treatments are curing and stored at 5°C, curing and stored at 12°C, curing and stored at 20°C, without curing and stored at 5°C, without curing and stored at 12°C, without curing and stored at 20 ° C, without curing and stored at room temperature and, curing and stored at room temperature. The results of the study showed that curing treatment was less effective in maintaining weight loss, water content and hardness, but good enough to maintain sugar and starch content. The treatment without curing and stored at 12°C is the most effective to maintain the quality of Cilembu sweet potato varieties up to 8 weeks.