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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Mashed Sweet Potatoes in Orange Cups Recipe

Mashed sweet potatoes, spiced with Ceylon cinnamon and freshly ground nutmeg, nestled in orange skin cups... This was our favorite side dish at the Thanksgiving table and we will surely make it again, this coming winter. Holiday party guests/fellow attendees are sure to be delighted by the artful presentation of this dish.

  • Yield:6

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:15 Minutes


  • 6

    sweet potatoes

  • 6 large


  • 4 tablespoons

    butter or vegan butter

  • 1 teaspoon

    Ceylon cinnamon

  • 1 teaspoon

    freshly ground nutmeg

  • 1 tablespoon


  • 1/4 cup

    orange juice

  • Fleur de sel salt, to taste

  • 1/2 cup

    toasted, desiccated coconut, for garnish


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Wash and dry sweet potatoes.

Poke a few holes all over each sweet potato with a fork and individually wrap with aluminum foil, shiny side in.

Place wrapped sweet potatoes on a baking sheet and bake in preheated oven for about an hour or until sweet potatoes can be poked all the way through with a fork without creating much resistance.

While potatoes are baking, slice each orange in half and carefully remove with pulp with a paring knife.

Once potatoes have finished cooking, carefully peel back aluminum foil and allow potatoes to sit until cool enough to handle.

While potatoes are still warm, cut in half, and remove skin from flesh.

Place potato flesh in a large mixing bowl with butter and mix on medium speed with a paddle attachment until all butter has melted.

Add cinnamon, nutmeg, molasses and orange juice, beating until smooth.

Season with fleur de sel and add equal amounts of mashed sweet potato to each orange cup.

Top each sweet potato cup with a sprinkling of toasted desiccated coconut.

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