Preheat oven to 425°F. Line baking sheet with foil or parchment. Peel and slice sweet potatoes into 1/2-inch rounds. In a medium bowl toss sweet potatoes with oil and lightly season with salt. Arrange rounds in a single layer on your prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes flipping halfway through.

Meanwhile, in a small skillet over medium heat, bring butter to a simmer. Add half of the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt. Repeat with remaining sage leaves. Reserve 2 teaspoons of the butter. In a small food processor, combine goat cheese and butter; whirl until smooth.

To make rounds, remove goat cheese to a plastic zip bag. Cut off one corner and pipe small dollops of the cheese onto each round. Top with half a slice of Prosciutto di Parma and one crispy sage leaf.

Makes about 16-20 rounds