Harnessing sweet potato sap?

As I do another round of baked sweet potatoes I come back to my usual thought of the darned deliciousness of the liquid sugar sap that leaks from the potatoes.

Has anyone ever harnessed (or seen a chef harness) that sap for other culinary purposes? It's such a great flavor, and somewhat unique from maple syrup/other syrups, so there could be possibilities!