Gawd no. I’m not a fan of marshmallows, but they do not improve the inherent ickiness of yams. Barf.
Only get whipped cream in hot chocolate. Marshmallows are annoying little nasty lumps.
I like s’mores, come to think of it I bet peeps roast nicely!
The trick is to make the chocolate hot enough and leave the marshmallows in it long enough for them to melt into it.
Come to think of it, I haven’t had chocolate-marshmallow ice cream in ages. A childhood favorite!
Nah. Makes it too sugary. I’d rather have the richness and creaminess of the whipping cream. In high school, my group liked to go to the Apple Pan after a movie or whatever. They only have whipping cream for their hot chocolate, and we used to sit on the counter side where one particular guy worked. We called him the Mad Whipped Cream man. We’d end up with almost more cream than chocolate.
I have both marshmallows and whipped cream in mine.
Holy hell!
I’m a sweet guy. 
Hee, I don’t doubt that.
I like to stir the hot chocolate with a candy cane too, especially around Christmas.
I actually like that, too. I won’t let the entire cane dissolve, but the pepperminty taste is nice.
Yes, and then take the cane out of the chocolate occasionally and lick it.
Don’t forget to add the warmed dark rum. 
You can’t stand marshmallows but you find yams acceptable? That’s just crazy.
Lamb’s Navy! 
Not so much a food, but certain relatives are or were in the habit of mixing together everything on the plate into a jumbled mess and pouring sauce on that. Foods are usually better individually.
Some foods taste bad on their own, or have an unpleasant texture, but are okay to cook with. There are few foods I do not like if cooked properly. There are a few foods rarely cooked properly (calamari tends to be overcooked).
Or Yams Navy?
Add a drop or two of Lamb’s Navy to a nice Virginia Flake, let it sit for a month, and bingo–you’ve got a nice Navy Flake pipe tobacco.
Just to be specific, “supertaster” refers to people with extra taste buds who are unusually sensitive to sweet, salty, sour, and especially to bitter. They don’t generally taste more flavors. Tasting sulfur is probably due to the sense of smell, which is closely linked to “flavors”.
I’m not a super taster, but I do have a better-than-average sense of smell. It’s not as good as it was when I was younger, but I’ve done things like identify that packaged cookies had canola oil among the ingredients, recognize that the sauce encrusted “chicken leg” was some meat I didn’t recognize (turned out to be rabbit) and realized that a co-worker must be in the office today because I smelled his aftershave near his cube.
(And there are tons of receptors involved with smell, and I’m sure that some people are more or less sensitive to specific chemicals, or molecular shapes.)
Anyway, yeah, one result of having an excellent sense of taste is that I’m a picky eater. But another is that I enjoy food immensely. I think I get more out of a meal than most people.
There’s a lot to this theory. An insightful friend once suggested that anything that violates the boundary between you and not-you is intrinsically icky, and the only exceptions to that are violations that we expect to give us pleasure. And that’s why people often feel revulsion at food we don’t like, sexual practices that don’t turn us on, and anything we excrete, be it shit or snot.
My husband loves to eat cinnamon raisin bagels with whitefish. Ugh!
I’ll go out on a limb here and guess that by “yams” you mean sweet potatoes?
I like baked sweet potatoes with lots of butter, some dark brown sugar or maple syrup, and a pinch of salt. My daughter prefers them to regular baked potatoes, but without the sugar or syrup.