Scoop the camote into a 4-quart saucepan and fill with enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes until fork tender, about 12 minutes.
Drain the potatoes in a colander and return them to the saucepan with the crema and butter. Combine the ingredients with an old-fashioned potato masher. Taste and season with salt, usually 1 teaspoon.