Preheat oven to 400.
Wash and scrub sweet potatoes and slice into 1/2 inch thick pieces.
Add them to a medium bowl, and toss with cinnamon and avocado oil.
Line them up in a single layer.
Place tray in the oven for 25 minutes, flipping once at the half way point, then remove from oven.
While the potatoes are in the oven, make the jam.
In a small pot over low heat, add the raspberries, collagen, water and chia seeds.
Mash together and stir for about 5 minutes and then remove from the heat to allow to thicken.
Top the sweet potato slices with peanut butter and then Collagen Raspberry Chia Jam.