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1. In a large bowl, toss sweet potato slices with the melted butter, olive oil, thyme, rosemary, and minced garlic until well coated.
2. Place the sweet facing upright in a roasting dish. Add in the vegetable stock, and cover with aluminum foil.
3. Air Fry:
   Place the sweet potato mixture in the air fryer basket, covered with aluminum foil. Air fry at 180°C (350°F)  for 25-30 minutes, or until the sweet potato slices are nearly cooked through.
   Remove the foil and continue air frying for an additional 30 minutes or until the sweet potatoes are cooked through, the liquid has evaporated and the ridges a lovely golden brown colour.
   In the oven 
   Preheat the oven to 190°C (370°F)
   Place the sweet potato mixture in the middle of the preheated oven, covered with aluminum foil. Bake at 190°C (370°F) for 25-30 minutes, or until the sweet potato slices are nearly cooked through.
   Remove the foil and continue to cook for an additional 30 minutes or until the sweet potatoes are cooked through, the liquid has evaporated and the ridges a lovely golden brown colour.
   If the ridges brown a little too quickly, your sweet potatoes may be too close to the heating element, or your oven may be running a little hot. Drop the sweet potatoes down a level in the oven, or decrease the temperature slightly.
4. In the last few minutes of cooking, warm honey in a microwave-safe bowl and brush it over the sweet potatoes for a glaze.
5. Garnish with roasted and salted pecans, more picked thyme and optional chilli flakes.