Sweet Potato & Kale Souffle

Serves 4
Time 1 hour


1 tbsp. extra virgin olive oil

2 tbsp. rice flour

½ brown onion, finely chopped

¼ cup kale, finely chopped

1 cup cooked sweet potato, mashed

½ cup full cream milk

4 egg whites

½ tsp. nutmeg, ground


Pre-heat the oven to 180C.

In a large saucepan add a little oil, onion and kale and sauté till brown, approx. 5 minutes. Once cooked add the flour, cook for a couple of minutes and slowly add the milk until the sauce thickens.

Pour into a large bowl and leave to cool for a couple of minutes. Once cooled add the sweet potato, nutmeg and salt, gently combine. Whisk egg whites and beat to a soft peak. Gently fold, a little at a time, into the sweet potato mixture.

Place 4 small, oiled, ramekins on a baking tray and fill with the mixture. Cook in the oven for 15-20 minutes. Serve warm with a garden salad.