Pin It A playful and festive dessert featuring crisp cinnamon-sugar tortilla chips, spiced roasted sweet potatoes, cranberries, and a drizzle of maple-chili chocolate sauce. This treat is perfect for adding a little heat to your holiday table, bringing warmth and a celebration of flavors to every gathering.
Last Thanksgiving, I surprised my family with dessert nachos instead of traditional pie and everyone loved the spicy-sweet twist. Watching the kids pile on their favorite toppings made this recipe a new holiday tradition in our home.
Ingredients
- Small flour tortillas: 8, perfect for crisping into chips
- Unsalted butter: 3 tbsp melted, used to brush tortillas
- Granulated sugar: 1/4 cup, to sweeten the chips
- Ground cinnamon: 1 1/2 tsp for chips, 1/2 tsp for sweet potatoes
- Sweet potato: 1 medium, peeled and diced small
- Vegetable oil: 1 tbsp, to roast the sweet potatoes
- Ground cayenne pepper: 1/4 tsp, adds spice to the potatoes
- Salt: Pinch for sweet potatoes and sauce
- Dried cranberries: 1/2 cup, topping for tangy sweetness
- Chopped toasted pecans: 1/4 cup, adds crunch
- Mini marshmallows: 1/4 cup, for gooey texture
- Semi-sweet chocolate chips: 1/2 cup, base for sauce
- Pure maple syrup: 2 tbsp, sweetens the sauce
- Milk (dairy or non-dairy): 1 tbsp, for the sauce’s texture
- Chili powder: 1/8 tsp, spices up the sauce
- Optional garnishes: whipped cream, orange zest
Instructions
- Preheat Oven:
- Set oven to 375°F (190°C).
- Prepare Tortilla Chips:
- Brush tortillas with melted butter, coat with sugar and cinnamon mixture, cut into wedges, and arrange on baking sheet.
- Bake Chips:
- Bake for 8 to 10 minutes, flipping once, until crisp and golden. Cool completely.
- Roast Sweet Potatoes:
- Toss diced sweet potato with oil, cinnamon, cayenne, and salt. Roast on lined baking sheet for 15 to 20 minutes, turning once, until tender and caramelized.
- Make Maple-Chili Chocolate Sauce:
- Microwave chocolate chips, maple syrup, and milk in bursts, stirring until smooth. Mix in chili powder and pinch of salt.
- Assemble Nachos:
- Layer chips on platter, scatter roasted sweet potatoes, cranberries, pecans, and marshmallows.
- Finish and Serve:
- Drizzle with maple-chili chocolate sauce. Garnish with whipped cream and orange zest. Serve immediately.
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Sharing these nachos after Thanksgiving dinner brings instant smiles and sparks friendly debates about who gets the extra marshmallows.
Required Tools
Baking sheets, parchment paper, mixing bowls, microwave-safe bowl, knife, cutting board, and a pastry brush are all you need to create this playful treat.
Allergen Information
Contains wheat, milk, tree nuts, soy, and may contain eggs or gluten depending on ingredient labels. Always check packaging if serving someone with food allergies.
Nutritional Information
Each serving delivers about 320 calories with 13 g fat, 50 g carbohydrates, and 4 g protein—making this a balanced treat for sharing.
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Serve immediately for the best crisp texture and always let guests drizzle extra sauce themselves for added fun.
Recipe Questions & Answers
- → What makes these nachos spicy?
Cayenne pepper in the roasted sweet potatoes and chili powder in the chocolate sauce bring a gentle heat.
- → Can I make the tortilla chips ahead of time?
Yes, you can bake the cinnamon-sugar chips in advance. Store in an airtight container until ready to serve.
- → Are there alternative toppings I can use?
Swap pecans with walnuts, use pumpkin instead of sweet potatoes, or leave out nuts for a nut-free version.
- → Is this suitable for vegetarians?
Yes, all listed ingredients are vegetarian. Verify marshmallow and chocolate ingredients for hidden animal products.
- → Can I adjust the level of spiciness?
Add extra cayenne or chili powder for more heat, or reduce spices for a milder result.
- → How do I serve these dessert nachos?
Arrange chips on a platter, add toppings, drizzle with chocolate sauce, and serve immediately for best texture.