Increasing the crystal would make a big difference in the level of sweetness. Or mixing up the crystal, too.
Dark crystal has a toffee/raisiny character, while lighter crystal malts have more of a caramel sweetness. You could add .5 pound of 20L crystal (or the British equivalent, which would be more in style) and that would bring about some perceptible sweetness. If you want more toffee/raisin, more dark crystal would be the ticket. I like to use both, as a "layer" of crystal seems to give greater depth of flavor.
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