Nice easy recipe? That is BOTH sweet and carbonated? Well, unless you like to use artificial sweeteners or sugars that yeast cannot ferment it ain't simple to make a wine or cider that is both sparkling and sweet, but you might force carbonate.
That said, a simple recipe is buy a gallon of Mott's apple juice. Remove a cup of the juice. Add some tannin and some malic acid. Add some nutrient (and possibly some pectic enzyme to help break down the pectins). Pitch your yeast and replace the cap with a bung and airlock (filled with water). In about two - three weeks active fermentation will have ended. The cider will be dry. If you want it sweet then you need to add either regular sugar but if you go that route you need to stabilize the cider so that the yeast cannot eat the sugar OR you add a non fermentable sugar (most have terrible after-tastes but that's your call) and if you want the cider to be sparkling then force carbonate or else don't stabilize but add enough sugar to sweeten AND carbonate and when carbonated enough pasteurize, the remaining sugar will add to the sweetness.
How much pectic enzyme, nutrient, acid to add? Simple recipe: follow instructions on packages.