Place turkey breast, skin-side down, between two sheets of plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey, skin-side down, to glass baking dish. Pour in Mojo until turkey is submerged; season with 1 tablespoon Adobo and cover with plastic wrap. Marinate turkey breast for at least 2 hours prior to roasting.
Preheat oven to 375°F. On a baking sheet, using a brush, lightly coat sweet potato cubes with olive oil, and sprinkle with remaining 1 tablespoon Adobo. Roast sweet potatoes for 30 minutes, or until browned and soft.
In a sauce pan, melt butter and brown sugar cane with 2 cups water. Add evaporated milk over low heat; stir in chipotle peppers. Once everything is incorporated, allow to cool for 5 minutes.
Put sweet potatoes in food processor or blender. Pulse a few times to make a paste. Slowly add butter mixture. Blend on low until smooth; reserve.
Using paper towels, pat turkey dry. Place turkey, skin side-down, on work surface so that long side is closest to you. Spread filling mixture on turkey breast, leaving 1” border all around. Starting with long side, roll turkey breast, jellyroll-style, to enclose filling, creating a long, cylindrical shape. Using kitchen twine, firmly tie rolled turkey breast in 1" intervals. Transfer turkey, seam side-down, to foil-lined baking sheet. Roast turkey, occasionally turning baking tray for even browning, until cooked through, 1 to 1¼ hours. (Temperature should register 160°F on quick-read thermometer when inserted in center of turkey, touching the filling).
Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½" slices. Serve.