1 cup margarine
1 cup brown sugar
1 1/2 cups water
1/4 teaspoon salt
3 tablespoons butter or margarine, melted
Cut the top from the sweet potatoes and cut each root into multiple strips. Place them in a pot of water to cover, leaving open. Bring water and sugar to a boil. Stir in salt and butter. Simmer for 20 minutes.
Remove sweet potatoes from water and set aside to cool. Heat butter in a large skillet over medium heat. Heat the margarine in the same skillet until slightly browned. Stir in brown sugar and water. Continue stirring and pour over the sweet potatoes. Bring to a rapid boil, reduce heat, and simmer for 15 minutes.
Remove from heat and stir in the salt and butter. Remove from heat and stir in the margarine. Pour mixture into a 7x11 inch baking pan. Cover and refrigerate for about 2 hours.
Melt butter in a medium saucepan over medium heat. Add the brown sugar mixture and stir until completely incorporated. Slowly stir in the margarine, brown sugar mixture, strawberries, cream cheese, and sugar mixture. Pour mixture over sweet potatoes. Cover and refrigerate for about 30 minutes to allow it to rise.
Pour maraschino cherry syrup over the sweet potatoes, reserving remaining maraschino cherry mixture. Place in refrigerator and chill overnight. Serve hot or cold.