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How about Maple Glazed Bacon Cheddar Brussel Sprout Bites or...Maple Beans?

Sometimes when I cook breakfast,I fry up some sausage patties,and when they're almost done I pour some maple syrup on them,right in the frying pan,and cook 'em till the patties are all nice n sticky !

You guys are the best!

here's my plan if you're interested:

Maple Mustard Pork Burgers

Ingredients: Burgers
* 2 lb. ground pork (1kg) [my local grocer carries a seasoned sausage ground mixture with pork--I plan on mixing]
* 2 x large French shallots chopped, fine dice
* 2 x cloves garlic, minced
* 1 tsp salt (5ml)
* 1 tsp ground black pepper (5ml)
Glaze
* 3 tbsp pure maple syrup (45ml)
* 2 tbsp spicy grainy mustard (30ml)
* 1 tbsp of cider vinegar (15ml)
* 1 tsp of liquid honey (5ml)
* 1/2 tsp of dry mustard (2ml)
* 1 tsp orange zest chopped fine (5ml)
* 6 x large onion buns, sliced.
Directions:
1. In a medium size bowl combine the ground pork, chopped shallots, minced garlic, salt and pepper. Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm). Place patties on to a tray and cover with plastic wrap. Place in the refrigerator until ready to grill.
2. In a medium size bowl whisk together all glaze ingredients.
3. Preheat barbeque grill to 375°F/190°C or medium high heat. Oil the grill.
4. Brush the pork burgers with prepared glaze. Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior. Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes. Remove burgers from grill and place on tray.
5. Place sliced buns on the bun rack for 1 minute.
6. Serve burgers with warm onion buns and desired toppings.

The toppings I'm using:
- Canadian Bacon!! Woo hoo!
- vine-ripe tomatoes
- ranch dressing (i put it on all my burgurs)
- gerkins
- spinach
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@chew - those beans are perfect! I'm going to stew the onions extra extra long for maximum sweetness!
@kimberlymac - I've decided to do the sweet pots as medallions grilled with the syrup! perfect; thanks!
@cesnyc - awesome idea for corn chips while they're waiting for the burgers! I'm going to try it with my tomatoes, the maple syrup, green onion, red onion, cilantro, jalepenos and vinegar I guess...is that how you would do it?

though not in season yet, maple-apple cider glazed acorn or butternut squash, i guess you could use carrots, or turnips...

maple is great in baked beans, in place of some (or all of the brown sugar)

I make grilled sweet potatoes and use maple syrup for a baste but I'd hardly call it "savory." In any case, here's another idea for you.

Scrub sweets and slice vertically 1/4" thick.

Mix 1/3 cup maple syrup, 3 Tbsp. corn or canola oil (neutral, not olive), a sprinkling of salt. A pinch of cinnamon if desired.

Cook sweet potatoes on both sides over medium coals. They will turn slightly lighter in color. After cooking on each side, brush with the baste. The potato slices must be watched carefully at this point because the high sugar concent of the syrup can cause scorching. The sweets are done when they are deeply orange in color and can be pierced with a skewer.

A comment about maple syrup: I find "grade B" to have the most mapley flavor and than't what I always use. If you know a good recipe for lukshun kugel (Jewish-style noodle pudding), use maple syrup for the sweetner. I've baked the kugel with apples and covered the top with buttered corn flakes. Delicious.