You will get a sweet beer if you don't add enough bittering hops to the malt to balance the flavors and/or not boil long enough to get the acids out of them (the hops).
You can also add certain adjuncts that can raise the level of unfermentables that will add sweetness but not affect alcohol content. Lactose, for example, is non-fermentable and is used in some stouts to add sweetness.
Certain specialty grains, such as crystal and carapils, contain a percentage of nonfermentable sugars, so adding those to a grain bill will make for a sweeter, more full bodied beer. I often add just a bit of both of those to most brews just to be sure that I get a bit of richness to a brew.
Don't add more than 1kg (2.2lbs) of sugars to the wort. That's why I use DME/LME's instead. And only use aroma/flavor hops,as they're lower AA%. These can give a malt-forward brew,to something with good balance of malt & hops. Many combinations can be had,depending on the hops used,& how much.
Over & above the style & amount of malt used,& amount of total wort.