Scrub sweet potatoes. Prick several times with a fork. Place potatoes, half at a time if necessary, in a microwave-safe shallow dish. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop out pulp from potatoes, leaving 1/4-inch shells. Add pulp to same bowl. Mash with a potato masher or an electric mixer on low speed until smooth. Measure 2 cups mashed sweet potato; stir in cheese. (Reserve the remaining mashed potato for another use.)
For filling, in a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salsa, raisins, olives, vinegar, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until filling reaches desired consistency; cool.
Spoon filling into sweet potato shells. Spoon or pipe mashed potato mixture on top of shells. Transfer to a freezer container; seal and freeze for up to 1 month.
To serve, thaw in the refrigerator overnight. Preheat oven to 375 degrees F. Place stuffed sweet potatoes on a baking sheet. Bake about 30 minutes or until heated through. Sprinkle with cilantro before serving.