Preheat oven to 400 degrees.

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).

Bake for 30 minutes.

Cool and serve.