Kids’ BBQ Turkey & Sweet Potato Bites

While sweet potato cooks, thinly slice cucumber into rounds. Halve, core, and thinly slice apple. Cut each pita into eight triangles. Toss pita triangles on a baking sheet with a large drizzle of olive oil, salt, and pepper. Bake on middle rack until lightly browned and slightly toasted, 6-10 minutes. Remove sheet from oven and set aside to cool. TIP: Pita chips will crisp up as they cool.

Once sweet potato is cooked and mashed, add ground turkey, panko, cornstarch, BBQ seasoning, and stock concentrates to bowl with sweet potato. Season with salt. Mix well until thoroughly combined. Form into six patties (12 patties for 6 servings). Heat a large drizzle of oil in a large pan over medium heat. Cook patties until browned and cooked through, 4-5 minutes per side. (For 6, cook in batches if necessary.) Transfer turkey and sweet potato bites to a paper-towel-lined plate.

To serve: Divide turkey and sweet potato bites between plates and serve with ranch or Chick'n Dippin' sauce for dipping. Serve with apple slices, cucumber slices, and pita chips. To stash: Let turkey and sweet potato bites and pita chips cool completely. Refrigerate turkey and sweet potato bites, apple slices, cucumber slices, and pita chips in separate containers and pack as desired!

Adjust rack to middle position and preheat oven to 350 degrees. Place 2 TBSP butter (4 TBSP for 6 servings) in a large microwave-safe bowl. Microwave until butter melts, 30-45 seconds. Add cinnamon and 1 tsp sugar (2 tsp for 6) to same bowl; whisk to combine. Add pretzel bites to bowl with cinnamon-sugar butter; toss to evenly coat. Arrange coated pretzel bites in a single layer on a baking sheet (drizzle any remaining cinnamon-sugar butter over top). Bake on middle rack until lightly glazed and warmed through, 6-8 minutes.