TFP Anchomole Pulled Chicken Sandwiches and Sweet potato bacon biscuits

1 clove garlic, minced
1 rotisserie chicken, skin removed, meat shredded

Sweet potato bacon biscuits:
1/4 cup yellow onion, chopped
1 TBSP olive oil
1/4 tsp sugar
2 cups all-purpose flour
2 TBSP brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
about 4 TBSP butter
1/2 cup cooked bacon, chopped
3/4 cup cold sweet potato puree
1/3 buttermilk

For the chicken: In a medium saucepan add TFP Anchomole sauce and bring up to a simmer. Add chicken and keep warm.

For sweet potato bacon biscuits: Preheat oven to 425 degrees Fahrenheit. In a small skillet, caramelize onion with olive oil and sugar. IN the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightley before making sandwich.

To assemble: Split biscuit in half. Place a generous 1/2 cup of TFP Anchomole chicken to the bottom half of the biscuit and top with other biscuit half.