If by "sweetening" you mean retaining some malt sweetness, then there's a couple things.....
First, cut back on your hop additions, mainly your bittering hops.
Second, if you're doing AG, then you can mash at higher temps to make a slightly less fermentable wort, which will yield some greater sweetness.
You might also add in a little lactose....I believe this is done during the boil, but not sure....never used it. It's milk sugar, and is not fermentable by brewer's yeast.
That's the few things that come to mind.
Best of luck and welcome to the forum.
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long