Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the prosciutto slices in a single layer on the prepared baking sheet. Bake until the prosciutto is starting to brown and becoming crispy, about 10 minutes. Let cool slightly, then break into small pieces. Set aside.
Trim the ends from the sweet potatoes. Run through a spiralizer to form sweet potato noodles. Depending on the size of the sweet potatoes, you may need to cut in half crosswise to fit them in the spiralizer.
Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes.
Stir in the garlic, thyme and salt. Cook, stirring, stirring for 1 minute.
Add the sweet potato noodles and vegetable broth. Cover and cook until the sweet potatoes are tender, about 10 minutes (see note), stirring occasionally.
Remove from the heat. Stir in the pepitas, dried cranberries, goat cheese and parsley. Top with baked prosciutto. Serve.