Preheat oven to 375 degrees. Spray a 9 inch springform pan with cooking spray and wrap the pan in foil.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced sweet potatoes, onion, and jalapeno. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the potatoes are tender and starting to brown, about 15 minutes. Put the mixture into the prepared pan.
In a mixing bowl, whisk together the eggs, cream, 2 teaspoons salt, 1 teaspoon pepper, and the smoked paprika. Stir in the arugula. Pour the mixture over the sweet potatoes. Top with the crumbled cheese and red pepper strips.
Bake for 45 minutes or until the eggs are set. Let cool in the pan for 10 minutes before running a knife around the edge of the pan and unmolding.
Combine the sour cream with the lime juice and serve on top of the tortilla.