Wash the sweet potatoes.  Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.

Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls. 

In one of the bowls, add ube powder and mix until well combined and set aside.

Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.

Then add two tablespoons of kamote ube in the lower middle section of the wrapper.

Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.

Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the access oil.

In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized.  Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)

Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully  until the sauce has covered the turon (the pan should be clean). 

Place fried turon on a platter and allow it to cool completely, then serve.