Bake sweet potato for 1 hour or until fork tender.
When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
Pour into a ramekin (or other small baking dish).
Place the ramekin in a larger baking pan.
Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).