32 Nilla wafers, finely rolled (about 1 1/4 c. crumbs)
2 1/2 c. mashed cooked sweet potatoes
1/4 c. butter, softened
4 eggs, separated, at room temperature
1/2 c. milk
1/2 tsp. ground ginger

Grease 1 quart souffle dish; dust with 2 tablespoons Nilla wafer crumbs; set aside.

In large bowl, with electric mixer at medium speed, beat sweet potatoes, 1 cup wafer crumbs, butter blend, egg yolks, milk and ginger; set aside.

In small bowl, beat egg whites until stiff. Stir 1/4 of the egg whites into sweet potato mixture; fold in remaining whites. Spoon into prepared souffle dish. Sprinkle with remaining wafer crumbs. Bake at 400 degrees for 35 minutes or until puffed and set. Makes 6 servings.