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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.

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Sweet Potato Casserole Recipe

This classic Thanksgiving and Christmas side dish is turned into a beautiful center piece with our chopped pecans and toasty marshmallows! Start with fresh sweet potatoes for the most flavor, but in a pinch, canned would do for a busy home cook.

  • Yield:7-9

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:20 Minutes

Ingredients

  • 6 medium

    sweet potatoes

  • 1 cup

    brown sugar

  • 2

    eggs

  • 1/3 cup

    whole milk

  • 1/2 cup

    butter, melted

  • 2 tablespoons

    flour

  • 1/2 cup

    brown sugar

  • 1/4 cup

    cold butter

  • 1 cup

    chopped pecans

  • Marshmallows

Directions

Pre-heat the oven to 350-degrees.

Wash the sweet potatoes and scrub the skins well. Place on a baking sheet and bake for 40-50 minutes, until you can stick a fork in easy to the flesh.

Peel off the skins from the hot sweet potatoes, be careful not to burn yourself!

Add the cooked sweet potatoes to a large bowl. Mash together with the 1 cup of brown sugar, eggs, and milk. Use a hand mixer to mix until creamy.

Pour in to a 9x9”, or 12” oval baking dish. Smooth out the top.

Combine the flour, last 1/2 cup brown sugar, cold butter and chopped pecans. Use a fork to break up the butter, until it is crumbly. Sprinkle over the entire casserole.

Bake at 350-degrees for 20 minutes. Remove from oven, and add the marshmallows to the top in “strips”, see photos. Add back to the oven and cook an additional 10-15 minutes until the marshmallows are golden.

It’s ready to serve! You can top with aluminum foil to keep it warm, and let it sit for about 30 minutes if you are finishing up other sides. Enjoy!

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