Kids Menu Fall 2025 Recipe

Prep

If you haven’t already, bake or boil 1 medium sweet potato until very tender (about 25–30 minutes baked at 400°F / 200°C or 15–20 minutes boiled). Let cool slightly and mash until smooth to measure 1 cup.

Mix patties

In a large bowl combine 1 lb ground turkey, 1 cup mashed sweet potato, 1 cup bread crumbs, 1 whole egg, 1/2 cup finely grated carrot, 1/4 cup finely chopped mild onion, 1 tablespoon apple cider vinegar, 1 teaspoon dried parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with clean hands or a spoon until evenly combined — avoid overworking so the patties stay tender.

Form sliders

Divide mixture into 8 equal portions and gently form into small patties about 2.5–3 inches in diameter and 1/2 inch thick. Press a slight indentation in the center of each patty so they cook evenly.

Cook patties

Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, add 4–5 patties without crowding. Cook 3–4 minutes on the first side until golden, then flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C). Reduce heat if browning too quickly. Transfer cooked patties to a plate and keep warm; repeat with remaining patties, adding a little more oil if needed.

Assemble sliders

Split 8 mini slider buns. In a small bowl combine 1/2 cup plain Greek yogurt and 2 tablespoons apple butter (or pumpkin butter) to make a slightly sweet spread. Spread a thin layer on both cut sides of each bun. Place a warm turkey-sweet potato patty on the bottom bun, top with shredded cheddar (about 1–2 tablespoons per slider) and a few baby spinach leaves if using, then cap with the top bun. Serve warm.

Combine the Greek yogurt and apple butter until smooth. Taste and adjust sweetness—add a little more apple butter if kids prefer sweeter sliders. Use immediately or refrigerate covered up to 2 days.

Keep shredded cheese in the fridge until assembly so it melts slightly from the hot patty but doesn’t go oily.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the apple wedges with 1 tablespoon maple syrup, 1 teaspoon melted butter, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon lemon juice so they’re evenly coated.

Arrange apple wedges in a single layer on the baking sheet and roast for 12–15 minutes, turning once halfway through, until tender and lightly caramelized at the edges. Let cool a few minutes before serving alongside sliders.

Whisk together 1/2 cup plain yogurt, 1 teaspoon honey (or maple syrup), and 1/4 teaspoon ground cinnamon until smooth. Chill briefly if desired. Serve as a dipping sauce for the roasted apple wedges or as a mild dessert for kids.