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10 easy Christmas starters

Set the tone for your festive feasting with our collection of easy, elegant Christmas starters. From easy-to-assemble seasonal salads to stunning smoked salmon and prawn parcels, our delicious recipes will cater to every guest's palate.

Roasted sweet potato rounds
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Roasted sweet potato rounds

These sweet potato rounds are perfect for a special occasion or as part of a festive feast. They are easy to make and can be prepared ahead for less hassle on the day. The roasted sweet potato discs make a delicious base for a whipped feta topping, slices of sweet fig and pomegranate, and a drizzle of sticky balsamic glaze.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato rounds on a baking tray and toss with the oil and some seasoning. Bake in the oven for 30 mins, or until golden and crisp. Set aside to cool.
  2. Meanwhile, make the topping. Put the feta in a mixing bowl and mash with a fork until it starts to break down. Add the yogurt and whisk until the mixture is creamy. Add a small squeeze of lemon juice and the chopped thyme, plus some black pepper, and stir to combine.
  3. Spread some of the whipped feta mixture onto each cooled round and top with a couple of fig wedges, some pomegranate seeds and extra thyme leaves. Serve 3 rounds per person with a handful of rocket to garnish and a drizzle of balsamic glaze.

Tip: You could make these sweet potato rounds with different toppings, too. Try a few slices of Stilton with sliced apple and crumbled walnuts, or houmous with sundried tomato pieces.

If making ahead, store the whipped feta topping and sweet potato rounds in the fridge until nearly ready to serve. Allow the potatoes to come to room temperature then assemble with the toppings as above.

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  • Ingredients
  • 2 large sweet potatoes, cut into 2cm-thick rounds
  • ½ tbsp olive oil
  • 200g feta, chopped
  • 200g Greek-style yogurt
  • squeeze of lemon juice
  • 2 tsp chopped thyme leaves, plus extra leaves, to serve
  • 3 fresh figs, each cut into 8 wedges
  • 1 tsp pomegranate seeds
  • rocket leaves, to serve
  • balsamic glaze, to serve