For the optional topping, preheat the oven to 375. Mix the oats, maple syrup and a pinch of salt in a bowl, and spread it in a thin layer on a parchment paper-lined cookie sheet. Bake for up to 10 minutes stirring every 4 minutes to make sure it is not burning. Remove from the oven and allow to cool while you prepare the strawberries.

Remove the greens from and hollow out the strawberries.

Cut off the tips of the strawberries, so they stand up.

Place all of the other ingredients, except the water and agar powder, into a blender and blend until smooth.

Pour the water into a small saucepan and stir the agar powder into the water.

Bring the water/agar mixture to a boil and stir constantly for one minute over medium heat while it boils.

Let the mixture cool for a few minutes, but don’t let it gel.

Pour the mixture into the blender and blend until it is incorporated into the sweet potato mixture.

Place the mixture into a pastry bag or a sandwich bag (cut a small corner off the sandwich bag), and pipe the mixture into the strawberries. You can let the mixture set in the refrigerator for a few minutes if necessary for it to hold its shape.

Add the topping if desired, and refrigerate at least an hour until serving.