You can certainly use a yeast that will leave it with some residual sugar. The Wyeast sweet mead yeast and White labs sweet mead yeast can both be finicky and stick. My preference would be 71B, D47, Cote des Blancs (which will all get to 14% ABV). You can also use Montrachet (about 13%) or even a good ale yeast like Nottingham (12-13%). If you use the 14% ABV yeast, a starting gravity of about 1.115 (which would be about 16 pounds in 5 gallons) will leave it semi-sweet, and if you want it sweeter, you can add a little more honey to taste later.
If I had to pick one that is low maintenance, and easy to use for mead, it would be 71B.