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Does anyone know what it is? The extract potential of sweet potatos?

From what I understand, you could just boil it. Maple syrup is made by boiling maple sap for long periods of time so it should not change the flavor or amything. But someone please correct me if I am wrong?

Thanks for all the great feedback. I have a couple more questions if there is anyone willing to answer? (i) What would be the minimum amount of my fermentables that maple syrup would have to make up in order to taste it? I saw somewhere on here that someone said 8%. Does that sound about...

I am working on a recipe and I am considering the addition of Maple Syrup. What percentage of my fermentables should Maple Syrup make up to get a good underlying maple flavor? Additionally, is this something that would be better added in a secondary?

Ah, okay. Thanks for the heads up. I wish I had know this earlier. I've been killing myself looking for this stuff.

I know that finding the right parts can be difficult when building your own mash tun from a cooler but today I stumbled upon this site for those that are interested. http://www.bargainfittings.com/index.php?route=common/home

I was searching the net for a potato beer and stumbled across this guy: http://brewery.org/library/Potato.html Meister Potato Brau (for 5 gallons) 5 pounds 6-row domestic barley malt, crushed 2.5 pound grade A Idaho potatoes (washed and grated) 3 pounds M&F pale unhopped malt extract...

I have browsed around a bit to see if anyone has tried to replicate the tasty Lazy Magnolia Sweet Potato Stout, but I did not see anything. Anyone have any ideas as to a recipe for this delicious brew?