Preheat oven to 200°C fan forced. Arrange sweet potato in a large greased roasting pan. Drizzle with 1 tablespoon oil. Sprinkle with cumin and paprika. Turn to coat. Roast 20-25 minutes until just tender. Set aside to cool 15 minutes.
Wash, dry and shred the silverbeet leaves. Heat remaining oil in a deep, frying pan over medium heat. Add the onion and garlic, cook, stirring for 5 minutes. Add silverbeet, cover and cook 1 minute until just wilted. Transfer to a large bowl.
Lightly whisk 1 egg then stir into the warm silverbeet mixture. Cool 10 minutes. Add sweet potato, ricotta, feta and breadcrumbs. Season with pepper, mix well.
Beat the remaining egg. Cut 1 pastry sheet in half. Spoon filling in a sausage shape along the long edge closest to you. Roll up and press to secure. Repeat with remaining filling and pastry. Cut each roll into 4 smaller ones. Place seam side down on trays.
Score the top of each roll. Brush each sausage roll with egg. Season with salt and pepper. Bake for 30 minutes, switching trays around in the oven or until golden and puffed. Serve with tomato chutney.