Dumplings with Crispy Sage and Sherry Brown Butter

I could make this a whole meal!  Another recipe that makes me glad I try new things.  Based on a recipe from Food & Drink Winter 2012.

2 medium sweet potatoes, totalling 500g
8 tbsp unsalted butter, divided
70 g goat cheese
1 tsp salt1/4 tsp freshly ground pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
30 wonton wrappers
1 egg white, lightly beaten
18 fresh sage leaves
3 thin slices prosciutto torn into 1 inch shreds
3 tbsp sherry vinegar

1. Preheat oven to 400F.
2. Pierce potatoes with a fork; place on a baking sheet.  Bake for 50 to 60 minutes or until very tender and soft.
3. Peel sweet potatoes and mash in a bowl.  Melt 2 tbsp butter and combine with sweet potato, cheese, salt, pepper and spices.
4. Working with 1 wonton wrapper at a time (cover remaining wrappers with plastic wrap and a moist paper towel to keep them from drying out) brush edges of wrapper with egg white.  Spoon a scant 1 tbsp potato mixture into centre of each wrapper and press edges together to seal, forming a triangle.  Make sure all air pockets have been pushed out or dumplings will burst when boiled.  Trim dumplings if edges are uneven.  Repeat, filling and sealing dumplings with remaining wonton wrappers. Cover dumplings with plastic wrap and chill until ready to cook.
5. Melt remaining butter in a large skillet over medium high heat.  When butter stops foaming, add sage leaves and fry until crisp but still green, about 1 1/2 minutes.  Transfer sage to paper towel to drain.  Increase heat and fry prosciutto until crisp, about 3 minutes.  Drain and crumble.
6. Reduce heat to medium and continue heating butter until it turns brown; about 3 minutes.   Keep butter warm over low heat while cooking dumplings.
7. Bring a large pot of salted water to a boil.  Add 15 dumplings to pot at a time and cook 2 minutes; dumplings will float to top of water when done.  Drain well and transfer to a lightly greased platter and keep warm.  Repeat procedure with remaining dumplings.
8. When all dumplings are cooked, increase heat to high to warm brown butter.  After 60 seconds remove pan from heat, add sherry vinegar and cover with lid to contain sputtering.  When pan stops sputtering, season sauce with a pinch of salt and a few grinds of black pepper.  Serve dumplings with a drizzle of hot brown butter sauce and garnish with crumbled prosciutto and crispy sage leaves.