Save It Spicy Thanksgiving Dessert Nachos bring together crispy cinnamon-sugar tortilla chips piled high with spiced roasted sweet potatoes, cranberries, crunchy pecans, and gooey marshmallows, all drizzled with a warm maple-chili chocolate sauce. This playful dish mixes the cozy flavors of fall into a fun and unexpected finish for your holiday meal.
I love serving this dessert when friends are gathered around the table and everyone is peeking into the kitchen to see what new twist is coming their way. I first made these for a Friendsgiving potluck when I was short on time but wanted something memorable for dessert. Now my family requests them for any crisp autumn night when we need a little sweetness with a little heat.
Ingredients
- Flour tortillas: provide the sturdy base and crisp up beautifully during baking seek out fresh soft tortillas for the best texture
- Unsalted butter: helps the cinnamon sugar stick and delivers buttery flavor use a good-quality butter for richer chips
- Granulated sugar: gives a classic crunch and sweet contrast to the spice
- Ground cinnamon: infuses chips and sweet potatoes with warmth pick a fresh aromatic brand for maximum flavor
- Sweet potato: brings a seasonal sweetness and creamy bite look for firm bright orange potatoes without blemishes
- Vegetable oil: helps roast and caramelize sweet potatoes evenly any neutral-tasting oil works
- Ground cayenne pepper: is the kick in the sweet potatoes control the heat with your preferred amount
- Salt: balances all the sweet and spicy notes a flaky sea salt is nice if you have it
- Dried cranberries: add bright tart bursts try to find plump unsweetened berries when possible
- Toasted pecans: supply buttery crunch toast your own for the freshest flavor and aroma
- Mini marshmallows: melt into sweetness for that nostalgic autumn vibe fresh soft marshmallows work best
- Semi-sweet chocolate chips: create a decadent sauce opt for high-quality chips for richer taste
- Pure maple syrup: brings earthy sweetness and depth to the chocolate sauce use real syrup for the best impact
- Milk: smooths out the sauce and makes it pourable both dairy and unsweetened non-dairy milks work well here
- Chili powder: deepens the chocolate with a gentle smoky heat Mexican-style chili powder gives an especially nice flavor
- Whipped cream and orange zest: are optional but heighten the festiveness and bright citrus aroma use fresh zest for a pop
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so both chips and sweet potatoes can bake evenly and on time
- Prepare Cinnamon-Sugar Tortilla Chips:
- Brush both sides of each tortilla with melted butter using a pastry brush to ensure an even coat that will make the cinnamon sugar stick and create the crispest finish Mix the granulated sugar and ground cinnamon together in a bowl so every bite is spiced evenly Sprinkle this cinnamon-sugar mixture generously on both sides of the buttered tortillas pressing lightly so it adheres well Cut each tortilla into eight wedges with a sharp knife creating chip-size portions Arrange the wedges in a single layer on a parchment-lined baking sheet so they bake until crisp instead of steaming Bake for 8 to 10 minutes total flipping chips halfway through to guarantee golden color and maximum crunch on both sides Cool the chips thoroughly once out of the oven so they stay crisp when you add toppings
- Roast the Spicy Sweet Potatoes:
- Peel and dice the sweet potato into small even cubes for fast roasting and easy eating Toss the cubes with vegetable oil ground cinnamon cayenne pepper and salt making sure each piece is coated for even spice and color Spread the sweet potato cubes on a lined baking sheet so they roast and caramelize rather than steaming Roast for 15 to 20 minutes stirring once about halfway so every piece becomes tender on the inside with golden edges
- Make the Maple-Chili Chocolate Sauce:
- In a microwave-safe bowl combine semi-sweet chocolate chips pure maple syrup and the milk of your choice Microwave in short 20-second bursts stirring well in between until the chocolate is melted and the sauce is glossy and smooth Stir in the chili powder and a small pinch of salt mixing well so the sauce is both sweet and a little spicy with a warm finish
- Assemble the Dessert Nachos:
- Place the cinnamon-sugar tortilla chips in a heap on a wide serving platter forming a bed for all the toppings Scatter the roasted sweet potato cubes over the chips distributing them evenly for color and flavor in every bite Add dried cranberries toasted pecans and mini marshmallows over the top for tart chew creamy crunch and gooey meltiness Drizzle the warm maple-chili chocolate sauce slowly and generously over all the toppings so each chip picks up a bit of everything Finish with a dollop of whipped cream and a sprinkle of fresh orange zest if desired for a creamy citrusy lift Serve your dessert nachos immediately while the sauce is warm and the chips are still crisp
Save It My nephew now insists on being in charge of the marshmallow layering since he is convinced it is the best job in the kitchen for dessert nachos. One year we doubled the batch for a family game night and there was barely a crumb left before halftime. Even picky eaters cannot resist chasing down the last marshmallow-coated chip.
Storage Tips
Let leftover nachos cool completely and store the components separately for best results. Keep chips at room temperature in an airtight container to prevent sogginess. Store leftover toppings and sauce in the fridge for up to three days. Warm the chocolate sauce in the microwave and reassemble just before serving for the freshest crunch.
Ingredient Substitutions
If you cannot find sweet potatoes pumpkin cubes work well as a swap and bring a slightly earthier flavor. Walnuts or sunflower seeds can take the place of pecans if you need to avoid nuts. Gluten-free tortillas crisp up well for those sensitive to wheat flour and vegan chocolate chips and marshmallows are easy to find these days.
Serving Suggestions
Pile the chips topping style on a big platter and let guests build their own dessert with the warm sauce on the side. These nachos make a fantastic treat for holiday movie nights or game day with mugs of hot cocoa or spiced cider. For parties add some ice cream on top and let the sauce drizzle down for more decadence.
Cultural Context
This dessert puts an American twist on nachos by working in classic Thanksgiving flavors like sweet potatoes cranberries and pecans. Cinnamon and chocolate are a nod to both North and Central American cuisines while the overall playful structure gets everyone involved in sharing and sampling.
Seasonal Adaptations
Use cubes of roasted butternut squash or apples when sweet potatoes are not at their peak Substitute fresh raspberries or pomegranate arils for cranberries in late fall Add a pinch of ground ginger or nutmeg for extra warmth in the sauce
Success Stories
My friends always ask for the recipe right after the first bite because the combination of the spiced vegetables and gooey chocolate surprises everyone. One year we doubled the batch for a family game night and there was barely a crumb left before halftime. Even picky eaters cannot resist chasing down the last marshmallow-coated chip.
Freezer Meal Conversion
The toppings and chocolate sauce freeze well if stored in separate airtight containers. When you are ready to serve just thaw the sauce and toppings overnight in the fridge and re-crisp fresh tortillas for the base. This trick works well for making a big holiday batch ahead of time.
Save It Serve your dessert nachos immediately while the sauce is warm and the chips are crisp. This dish never fails to spark smiles and conversation at the holiday table.
Common Questions About Recipes
- → Can I use pumpkin instead of sweet potato?
Yes, diced pumpkin makes a great substitute, lending an earthy sweetness to the nachos. Try roasting it similarly for best results.
- → How do I keep the tortilla chips crisp?
Let the cinnamon-sugar chips cool completely after baking and assemble the nachos just before serving to preserve their crunch.
- → Is this dish suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Simply check that marshmallows and chocolate chips meet vegetarian standards.
- → Can I make this ahead of time?
Bake chips and roast sweet potatoes in advance, but assemble and drizzle with chocolate sauce right before serving for optimum texture.
- → What can I use instead of pecans?
Swap pecans for walnuts or omit them for a nut-free version. Toasted seeds also work as a crunchy alternative.
- → Is it possible to adjust the spiciness?
Absolutely; add more cayenne to sweet potatoes or increase chili powder in the chocolate sauce to suit your taste.