spicy thanksgiving dessert nachos (Printable Version)
Crisp tortilla chips, spiced sweet potatoes, cranberries, and maple-chili chocolate create a lively holiday treat.
# The Ingredients You'll Need:
→ Cinnamon-Sugar Tortilla Chips
01 - 8 small flour tortillas
02 - 3 tablespoons melted unsalted butter
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons ground cinnamon
→ Spicy Roasted Sweet Potatoes
05 - 1 medium sweet potato, peeled and diced small
06 - 1 tablespoon vegetable oil
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cayenne pepper
09 - Pinch of salt
→ Toppings
10 - 1/2 cup dried cranberries
11 - 1/4 cup chopped toasted pecans
12 - 1/4 cup mini marshmallows
→ Maple-Chili Chocolate Sauce
13 - 1/2 cup semi-sweet chocolate chips
14 - 2 tablespoons pure maple syrup
15 - 1 tablespoon milk
16 - 1/8 teaspoon chili powder
17 - Pinch of salt
→ Optional Garnishes
18 - Whipped cream
19 - Orange zest
# Step-by-Step Instructions:
01 - Set the oven to 375°F (190°C) and allow to fully preheat.
02 - Brush both sides of each flour tortilla with melted unsalted butter, then combine granulated sugar and ground cinnamon; sprinkle mixture evenly over each tortilla.
03 - Slice each tortilla into 8 wedges. Arrange the wedges in a single layer on a baking sheet. Bake for 8 to 10 minutes, flipping halfway through, until crisp and golden brown. Transfer to a rack and allow to cool completely.
04 - Combine diced sweet potatoes with vegetable oil, ground cinnamon, cayenne pepper, and a pinch of salt. Spread evenly on a parchment-lined baking sheet and roast for 15 to 20 minutes, turning once, until fork-tender and caramelized at the edges.
05 - In a microwave-safe bowl, mix semi-sweet chocolate chips, pure maple syrup, and milk. Heat in 20-second intervals, stirring after each, until fully melted and smooth. Blend in chili powder and a pinch of salt.
06 - Layer cinnamon-sugar tortilla chips on a large serving platter. Evenly distribute roasted sweet potatoes, dried cranberries, toasted chopped pecans, and mini marshmallows.
07 - Drizzle generously with warm maple-chili chocolate sauce. Garnish with whipped cream and orange zest if desired. Serve immediately.
# Additional Tips::
01 -
- Uses simple pantry and fridge staples that are easy to find at any store
- Ready in under an hour from start to finish
- Offers sweet creamy spicy and crunchy elements in every bite
- Crowd-pleaser that looks dramatic piled on a platter
02 -
- Rich in autumn flavor from real sweet potatoes cinnamon and maple
- A festive vegetarian dessert that can be nut-free with a simple swap
- Tastes great warm or at room temperature and leftovers can be stored for snacking
- The chili powder in the chocolate sauce is my secret weapon It is just enough to keep everyone guessing without masking the other flavors 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
03 -
- Brush the tortillas edge to edge with butter so no spot goes unsugared
- For perfectly roasted sweet potatoes cut them evenly and avoid crowding on the pan
- Always taste your chocolate sauce before drizzling so you can adjust cayenne or salt to your liking
- These details make sure every bite is full of flavor and texture