Potatoes in Syrup

So I had an idea.  What if we cooked potatoes in a syrup?  Not just any syrup but maple syrup.  Well, I did it.  I took some maple syrup which I thinned with a bit of water.  I added a vanilla bean and some salt and then slow cooked the potatoes in the syrup until they were tender.  I then let them rest in the syrup overnight.  The resulting potatoes are sweet and savory, tender and toothsome.  They remind me a bit of braised chestnuts though with a cleaner flavor.  Now that I have these potatoes I need a use.  I was thinking about draping them in our egg yolk ribbon.  I also wonder about using them in chestnut influenced desserts like a Mont Blanc.  Time will tell.  For now I am just eating them chilled with a dollop of prepared horseradish.