In a pan, add 1 can of corn with 1 tablespoon of butter and the heavy whipping cream. Cook on medium heat until the cream reduces to half. Transfer the corn to a blender and blend until creamy, but a few pieces of corn still remain visible.
In a microwave-safe bowl, melt the remaining butter. Combine the butter with the creamed corn, 1 can of corn, cornmeal, flour, sugar, baking powder, canola oil, sour cream and salt. Mix until thoroughly combined.
Divide the corn mix evenly amongst 4 large ramekins that have been coated with coconut oil. Bake for 40 minutes.
When the soufflés reach the halfway cooking point, combine all the sweet potato and yams in a shallow baking pan lined with foil. Roast the vegetables in an oven set to 400 degrees F for 20 minutes.
Assemble the soufflés by topping each with sweet potatoes and yams as well as baby kale and gruyere cheese. Season with salt and pepper and serve.