Peel and cut the sweet potato into cubes approx 3cm thick. Wash the silverbeet and remove the white stalks. Tear the leaves into small pieces.
In a steamer, steam the sweet potato for 10 - 15 minutes until just cooked. Remove from the heat.
Bring a large pan of water salted with sea salt to boil, Drop the silverbeet into the water and bring it back to the boil for 2 minutes only. Drain the silverbeet and set aside.
In a large deep frying pan heat the coconut oil and add 1 tbs pancha phora. Toss the spices through the oil for 2 minutes before adding the sweet potato. Carefully turn the sweet potato until it's coated and fried on each side then add the silverbeet.
Toss through and serve immediately.