In a large skillet over medium-high heat, cook prosciutto until crispy. Remove from skillet and set aside.
In the same skillet, add butter and bring to a bubble. Add sage leaves and stir and cook until just browned. Do this quickly and over a lower heat so you don't burn your butter. Remove leaves and set aside on a paper towel.
Cut endive roots and remove leaves. Wash produce and pat dry. Assemble bites by placing crumbled goat cheese in a boat. Drizzle with Yacon Syrup and top with crispy prosciutto and sage leaves.