Heat a skillet to medium-high heat. Add bacon to the pan, stir and let cook for 2-3 minutes (the pan should start to fill with melty bacon fat). While the bacon is still slightly soft, not crispy, add in the onions. Stir and simmer for 1-2 minutes until onions are translucent and tender. Add grated sweet potato to the pan, cooking 2-3 minutes, stirring a few times to keep the potatoes from sticking to the pan.
Turn off the heat on the skillet. Add in smoked paprika, dried cranberries, cheese, salt and pepper. Stir and set filling aside.
Pre-heat oven to recommended temperature for your puff pastry brand (likely 375 or 400 degrees).
Lay down one sheet of puff pastry on a parchment paper lined baking sheet. Crack the egg into a bowl. Add a tbs of water to the egg and lightly beat with a fork. Place the filling in the middle of the pastry and spread out, leaving about an inch on each side. Brush the egg along the exposed edges of the pastry. Place the other sheet of puff pastry on the on the top. Use a fork to seal the edges together on all sides. Tip: If the fork press and seal looks messy, you can run a pizza cutter along the edges to get ride of the messy dough.
Brush the top of the tart with and even layer off egg. Sprinkle the top of the pastry with 1/4 cup of extra cheese (optional). Bake for about 15 minutes until the pastry is golden brown. Enjoy!