Preheat oven to 350° F.
Melt butter in a large skillet on medium heat. Add onions and cook, stirring periodically, until just translucent.
Add Sweet Potato Ribbons, rosemary, salt, pepper, and 1/2 cup of the chicken broth. Cook for about 5 minutes, stirring periodically. Add the cranberries and continue to cook until the Sweet Potato Ribbons are tender and most of the liquid has evaporated (about 7 minutes). Transfer to a large heat-safe mixing bowl.
Add the bread cubes and mix thoroughly.
In a small bowl, whisk together the remaining one cup of chicken broth and the egg. Pour over bread mixture and toss to coat all ingredients.
Transfer stuffing to a greased baking dish (approximately 9″ x 11″). Bake for 40 minutes or until bread just begins to brown and most of the liquid has been absorbed. Serve immediately.