*boggle* What does that have to do with brown sugar? You use it in soups and stews, doubt it'd be an element one would want in sugar.

Ok, I looked up Yacon Syrup and it seems like something I wouldn't use, at least not in large quantities.

http://en.wikipedia.org/wiki/Yacon_syrup

It has a lot of fructose in it. Which won't raise your blood sugar but it is linked to lots of problems like liver disease, uric acid problems (gout, kidney stones), and possibly stuff like heart disease. It is still a carb. But it does sound like it might be delicious stuff.